Ingredients

2 cups chocolate wafer crumbs
2 tablespoons butter, melted
3 packages cream cheese softened
1 cup sugar
1 teaspoon vanilla extract
3 egss, lightly beaten
1 cup miniature semisweet chocolate chips
1 milk chocolate candy bar, chopped
2 cups whipped topping
1/4 cup sliced almonds toasted

Directions

In a bvowl, combine wafer crumbs and butter, press on to the bottom and 1 1/2 in. up the sides of a greased 9 in. spring form pan.
chill for 15 minutes or until set.
In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. add eggs, beat on low speed just until combined. Stir in chocolate chips. Pour into crust.
Place pan on a baking sheet. Bake at 325 for 55 to 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run knife around edge of pan to loosen, cool about 1 hour longer. Refrigerate overnight.
For frosting, in a microwave safe bowl melt candy bar, stir until smooth. Cool to room temperature. Gradually stir in the whipped topping.
Remove sides of spring form pan. Frost top of cheesecake; garnish with almonds. Regrigerate leftovers.

Notes