Ricky's Cheesecake

Ricky is a great cook. We had some friends over last Sunday and look what he whipped up. It was delicious!

Crust:
1 1/4 cup graham cracker crumbs
2 Tablespoons sugar
1/4 cup butter, melted

Filling:
2 packages (8-oz) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 Giant Hershey bars with Butterfinger bits chopped into chunks

Topping:
1/2 cup semi-sweet chocolate chips
2 Tablespoons milk

1. Heat oven to 300. Mix crust ingredients. In ungreased 9-inch springform pan, press crust mixture in bottom and 1 1/2 inches up the side.

2. In a large bowl, beat cream cheese, sugar and vanilla with mixer on medium speed until smooth. Add eggs one at a time, beating until smooth each time. Gently stir in candy chunks. Pour into crust.

3. Bake 50-60 minutes or until set. Turn oven off, leave door open 4 inches. Cool cake in oven for 30 minutes.

4. Put cake on cooling rack. Run spatula along inside of pan to loosen cake. Cool 30 minutes. Run spatula along inside again. Refrigerate at least 3 hours.

5. Microwave chocolate chips and milk on high 20-30 seconds or until chips can be stirred smooth. Cool 5 minutes. Spread evenly over top of cheesecake. Sprinkle top with powdered sugar if desired. Refrigerate 15 minutes.