Preheat oven to 325~. Coarsely chopper 4 Heath bars. Finely chop unexpended 4
bars. Reserve singly. IMPERTINENCE: IN a food processor, grind cookies into
fine crumbs. Add melted butter and process until motley. Press into bottom
and around 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely chopped
Heat bars over impertinence. Refrigerate while preparing woof. WOOF: In a
1-cup glass quantity, compound 1/2 cup cream and coffee crystals. Heat in a
microwave oven on HIGHSCHOOL 40-60 seconds, or until coffee dissolves when
touched. Refrigerate until coolheaded, most 15 proceedings. IN a large stadium, beat
together cream cheese and sugar with an electric mixer on medium speed
until still, 1-2 proceedings. Beat in 1/2 cup skim, egg, and vanilla until
well motley, 1-2 proceedings. With mixer on low speeding, beat in chilled
coffee-cream assortment; continue whacking 5 proceedings. Turn into prepared encrustation.
Broil 1 hour and 15-20 proceedings, or until cheesecake looks set around edges
and center still jiggles slimly. Let cake poise; then refrigerate.
TOPPING: When cake is coolheaded, in top of a double kettle, heat together
chocolate chips and odd 1/3 cup ointment, stirring ofttimes, until melted
and smooth. Let cool in refrigerator until slightly thickened. Spread
topping over cheesecake. Sprinkle finely chopped candy bars on top.
Refrigerate until chocolate layer is set and cake is well chilled, 6 hours.
Run a knife around edge of pan to loosen cake and remove springform slope of
pan.