Prep time: 45 min

Cook Time: 10 min

Yield: 8 Servings

• 1 litre single cream
• 50g  plain dark chocolate, chopped
• 2 tsp. corn flour
• 150g  golden caster sugar
• 8 egg yolks
• 25g  powdered gelatin
• 1 tbsp. fresh espresso coffee, extremely strong
• 4 tbsp. coffee liqueur
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Prep time: 20 min
Cook Time: 55 min
Yield: 8 to 10 servings

• 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
• 3 tablespoons butter, melted
• 4 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
• 4 large eggs
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon vanilla extract
• 2 (1 oz.) squares semi-sweet chocolate, melted

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Estimated cooking time: 1 hour and 20 minutes

Make about 36 bars.

• 1-1/3 cups all-purpose flour
• 1 cup powdered sugar
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking soda

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1 package (8 oz.) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits, divided

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Estimated cooking time: 40 minutes

Makes about 12 servings.

• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup HERSHEY’S Cocoa
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1 tablespoon vanilla extract

CHOCOLATE CRUMB CRUST:

• Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds or until melted.
• Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers),
• 6 tablespoons powdered sugar and 6 tablespoons HERSHEY’S Cocoa; blend well.
• Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

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