frosted chocolate chip cheesecake

I keep promising recipes and yet I never do post them. Sorry. But I decided this one was so incredibly delicious I had to blog about it!
Note: not my picture. I completely forgot to take one until it was all eaten. But mine did look pretty much like that, minus the raspberry and almond garnishes.

2 cups chocolate wafer crumbs(I used oreos, which worked well)

6 tablespoons butter, melted

3 packages ( 8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 eggs, lightly beaten

1 cup (6 ounces) miniature semisweet chocolate chips

1 milk chocolate candy bar (4 ounces), chopped

2 cups whipped topping

1/4 cup sliced almonds, toasted

In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform 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 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room tempature. Gradually stir in the whipped topping. Remove sides of springform pan. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers. Yield: 12 servings.

Enjoy!