WHITE CHOCOLATE HEATH BAR CHEESECAKE

Steps:

• MAKE THE CRUST: Preheat oven to 350*F.
• Finely crush or chop the Heath bars; transfer to a bowl and set aside.
• Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
• Place half the candy in a mound in the center of the crust; bake for 10 minutes.
• Set aside to cool.
• MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
• Add the sugar and beat another 10 minutes, until very light and smooth.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla; add the cream slowly, mixing until well blended.
• Drizzle in the melted chocolate; blend well.
• Pour filling over crust; let stand for 10 minutes.
• Place the cheesecake in another pan filled with 1/2" of water.
• Bake for 90 minutes; remove from oven.
• Sprinkle remaining candy on top; return to oven for 10 minutes.
• Remove cheesecake from the oven and the water bath.
• Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
• MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
• Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
• Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
• Remove from heat; serve warm, with thin slices of chilled cake.