Almond Bar Cheesecake

Servings: 10 to 12 servings. Heat oven to 350 F. Prepare chocolate crumb crust. Beat cream cheese, sugar and vanilla until well blended in large bowl. Add eggs; beat well. Remove wrapper from candy bar; break into pieces. Place candy bar pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until candy melts when stirred. Add to cream cheese mixture; stir to blend well. Pour into prepared crust. Bake 40 to 45 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Cover; refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. CHOCOLATE CRUMB CRUST Heat oven to 350 F. Stir together 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/4 cup powdered and 1/4 cup Hershey's cocoa. Stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.