2 (8 ounce) packages cream cheese, softened
1-teaspoon vanilla extract
1 (10 inch) packaged crumb crust
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1 jar of smuckers Carmel topping
1 Butterfinger bar
2 heath bars crushed
1-cup milk chocolate chips for topping
Heat oven to 350 degrees F.
Beat cream cheese, sugar, Butterfinger and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.
Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate, heath bars and milk to remaining batter; mix by hand thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
Bake 30 to 35 minutes or until center is almost set.
Pour the Carmel topping over the cheese cake. Melt 1-cup of milk chocolate chips on a low heat or in microwave on low Do not add anything to chocolate pour over the Carmel topping this will make a thin layer of chocolate on top(should be hard when cooled). Cool; refrigerate several hours or overnight. Cover; refrigerate leftovers.
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