Chocolate chip cheesecake

Ingredients 2 cups chocolate wafer crumbs 6 tablespoons butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 3 eggs, lightly beaten 1 cup miniature semisweet chocolate chips 4 ounces milk chocolate candy bar, chopped 2 cups whipped topping 1/4 cup sliced almonds, toasted Directions 1. In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 minutes or until set. 2. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. 3. Place pan on a baking sheet. Bake at 325 degrees F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. 4. For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Remove sides of springform pan. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers.