Frosted Chocolate Chip Cheesecake recipe

2 c. chocolate wafer crumbs
6 Tb. butter, melted
3 pkg. cream cheese, softened (8 oz.)
1 c. sugar
1 ts. vanilla
3 eggs, lightly beaten
1 c. miniature chocolate chips
Frosting:
1 milk chocolate candy bar, chopped
2 c. whipped topping
1/4 c. almonds, sliced and toasted

In a bowl, combine crumbs and butter.
Press into bottom and
1 1/2 inches up the sides of a sprayed 9 inch spring-form pan.
Chill for 15 minutes or until set.
In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Stir in chocolate chips and pour over crust.
Place pan on baking sheet and bake at 325* for 55-60 minutes or until center is almost set.
Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. refrigerate overnight.
For frosting, melt candy bar in microwave and stir until smooth. Cool to room temperature.
Gradually stir in whipped topping.
Remove cake from pan and frost. garnish with almonds.
Refrigerate leftovers.
Makes 12 servings.