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Candy Bar Cheesecake


8 Finely Crushed Whole Graham Crackers, about 1-1/2 C
6 T Butter, Melted
1/4 C Sugar
2 T Cocoa Powder
2 (8 oz) PKGs Cream Cheese (Regular or 1/3 Fat OK)
1 t Vanilla Extract
1-1/4 C (10 oz) Heavy Whipping Cream, Very Cold (36% Fat Minimum)
Chopped Candy Bars, to Taste

Pull the cream cheese out of the fridge and bring up to room temperature. This will take a couple hours. DO NOT CONTINUE until the cream cheeses are at room temp or you will not be able to mix them and the cheesecake will turn out lumpy.

When you are ready to begin, place a bowl and whipping cream in the freezer so it will be extra cold. The colder the cream the easier it is to turn into whipped cream.

Crush graham crackers in a ziplock bag with a rolling pin. Melt butter in a medium sized bowl. Add graham crackers, sugar, and cocoa powder. Mix well. Transfer to a springform pan and press down firmly. Place in fridge to chill until the filling is finished.

In another bowl, combine cream cheeses and vanilla extract. Mix well with a spatula. Set aside.

Retrieve the bowl from the freezer. Add whipping cream. Whisk until stiff peaks form, about 5 minutes or so.

Whisk the cream cheese and whipped cream together. Fold in candy bar chunks. Pour on top of crust and smooth out. Top with additional candy bar chunks and pat down gently into the cheesecake batter. Let chill 3-4 hours before serving.

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