Skor Bar Cheesecake

So we tried this one out- half from a recipe off of cooks.com and some improving when some aspects of the recipe didn't go according to plan. But after 5 errand trips for forgotten ingredients and some last minute re-writes, it actually turned out incredibly delicious- try it! Its impressive tasting and looking and is a great pick me up.

Crust:

1 and 1/2 c graham cracker crumbs

6 tbsp unsalted butter melted

1/4 cup firmly packed dark brown sugar

- preheat over to 350 degrees, butter the springform pan then combine crumbs, butter and brown sugar and press crumbs up the bottom and up 1 inch of the sides- Refrigerate one hour.

Filling:

2 ibs cream cheese

1 1/2 cups sugar

5 large eggs

2 and 1/2 vanilla extract

2 tsp lemon juice

- using an electric mixer beat cream cheese in a bowl then add sugar, beat add eggs, beat then add extract and lemon juice.

- pour filling into crust and cook for 1 hour and 15 minutes until it rises 1/2 inch above the pan

- cover and refrigerate until chilled- 6 hours (can be made a day ahead)

Topping:

1/2 cup heavy cream

1/4 cup whole milk

2 tbsp unsalted butter

5 hershey bars

-mix butter, cream and milk until combined over low heat. Break chocolate into pieces and slowly mix in until combined. Pour over cake

- break skor bars into pieces and put on top of the chocolate sauce, refrigerate for one hour until sauce sets.

- I know this seems like a lot of work, and we won't lie- it was. But it turned out amazing. Until next time, keep craving!