Skor Cheesecake

 

Skor Cheesecake

Crust:

2 1/2 cups graham cracker OR Oreo crumbs

1/3 cup butter, melted

1 tbsp. sugar

 

Filling:

3 (8 oz.) packages cream cheese, softened

1  cup sugar

4 eggs

4 tsps. lemon juice

2 tsps. vanilla extract

pinch of salt

2 cups sour cream 

1 cup Skor Bits

Chocolate Ganache:

1 cup whipping cream

1 cup chopped chocolate of choice (dark, semi-

sweet, milk or white)

 

Preheat the oven to 325 degrees Fahrenheit and lightly grease a 10" Spring-form pan.

 In a medium bowl combine the crust ingredients. Press into the prepared pan and about 1 inch up the sides. Bake for 12-15 minutes or until firm. When done, reduce the heat to 275 degrees.

 Meanwhile, beat cream cheese in a large bowl until smooth. Make sure to scrape the sides. Add sugar, eggs, lemon juice, vanilla and salt, Beat on low until smooth.

 Add sour cream and beat on low until combined.

Gently fold in skor bits

 Pour into crust and smooth the top. Bake @ 275 degrees for about 2 hours or until set.

 Turn off oven but let the cheesecake sit in the warm oven for 1 hour. Remove from oven to cool to room temperature before chilling in the fridge. Chill several hours or overnight.

When the cheesecake is cold, make the ganache topping. 

Put chocolate into a glass bowl. Heat the cream and pour it over the chocolate. Let sit for 2 minutes and stir until smooth. Pour on top of chilled cheesecake and spread evenly over the top and let it drip down the sides if so desired.

Top with additional skor bits or skor bar pieces.

 Store in the refrigerator for a few days or in the freezer.