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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mick France
  • For the crust:
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup butter, melted
  • For the filling:
  • 1 1/2 lb. cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 TBS vanilla
  • 1 cup heavy cream
  • 1 1/2 cups small pieces of snack-sized Snickers candy bars
  • For the topping:
  • 4 1/2 cups small pieces of snack-sized Snickers candy bars
  • Fudge sauce:
  • 2 ounces unsweetened chocolate
  • 3/4 cup sugar
  • 1/3 cup boiling water
  • 2 TBS butter
  • 3 TBS light corn syrup
To make crust combine wafer crumbs and butter. Press into the bottom and up the sides of a 9 1/2 inch springform pan. Set aside. Preheat oven to 325 degrees. To make filling, with an electric mixer set on medium speed, combine cream cheese and sugar. Beat until smooth. Add in eggs, one at a time. Add vanilla and heavy cream. Beat at medium speed for five minutes. Fold in Snickers candy bar pieces. Pour filling into crust and bake for one hour and 20 minutes, or until cheesecake is almost set in center. Remove from oven and let cool on a wire rack for one to two hours. Top cooled cheesecake with Snickers candy bar pieces and chill for four to six hours. To make fudge sauce, combine chocolate and butter in a heavy saucepan and cook over low heat, stirring gently, until mixture melts. Stir in boiling water, sugar and light corn syrup, mix until smooth. Increase heat to medium and stir until mixture starts to boil. Reduce heat and let simmer for five minutes without stirring. Remove from heat and let cool 15-20 minutes. Drizzle over chilled cheesecake just before serving. Garnish with whipped cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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