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Coffee Crisp cheesecake by Lucy Waverman

Danielle Matar/The Globe and Mail

A delicious cheesecake with a mysterious ingredient. Very simple to make, and feel free to mix in other flavours of wafer candy or cookies.

Servings: 10

No-bake Coffee Crisp Cheesecake

3 cups Coffee Crisp crumbs (about 20 mini or 5 regular bars, ground up in a food processor)

1/4 cup butter, melted

2 cups block cream cheese

1 cup heavy cream

1/4 cup sugar

2 tsp vanilla

8 mini Halloween bars or 2 regular bars, roughly chopped

Butter, for greasing

Method

Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

Pulse Coffee Crisp crumbs and butter in a food processor until fine and mixture clumps together. Firmly press crumb mixture into prepared pan and freeze until firm, about 30 minutes.

Combine cream cheese, cream, sugar and vanilla in a large mixing bowl. Beat on high speed until smooth and fluffy, about 2 minutes. Stir in chopped chocolate bars. Spread over Coffee Crisp base and freeze until firm, about 3 hours.

Run a thin knife around the edges and transfer cheesecake to a serving platter. Garnish with additional chopped Coffee Crisp. Allow to soften for one hour before serving.

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