Shelly's Recipe

SPECIAL PLEASURE CHOCOLATE CHEESECAKE

Category: Cheesecake

1 (8 oz) pkg milk chocolate toffee bits
1 (9-1/2 oz) pkg Dove dark chocolate candies
3 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
3/4 cup (6 oz) vanilla yogurt
4 eggs, lightly beaten
1 tsp vanilla extract
Whipped cream

Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into an ungreased 13-in. x 9-in. baking dish (save remaining dough for another use). Set aside 2 tbsp toffee bits for garnish; sprinkle remaining toffee bits over dough.

In a small microwave-safe bowl, heat chocolate candies at 70% power for 15 seconds; stir. Microwave in 5-second intervals until melted; stir until smooth.

In a large bowl, beat the cream cheese, milk and yogurt until smooth. Add eggs; beat on low speed just until combined. Fold in vanilla and melted chocolate. Pour over crust. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 4 hours or overnight. Garnish with whipped cream and reserved toffee bits. Refrigerate leftovers.

TIP: TO SERVE A READY-MADE GRAHAM CRACKER PIE CRUST FROM YOUR OWN DISH:

Pull back the foil edge from the pie tin. Remove plastic lid; set aside. Brush 1 beaten egg white or surface of crust. Bake at 375 for 5 minutes; cool. Replace plastic lid. Place the crust, plastic lid side down, in the palm of your left hand. Lightly tap the bottom and sides of the pie tin to release crust. Carefully remove the foil tin, allowing the crust to rest on the plastic lid. With your right hand, place your serving dish on top of the crust. Turn the plastic lid over in your right hand. Remove the plastic lid.