---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecake, Chocolate, Hershey’s, 100th
       Yield: 8 servings
       1    SYMPHONY milk chocolate bar
            -or milk chocolate bar with
            -almonds & toffee chips,
            -broken into pieces (7 oz)
       4 pk Cream cheese, softened (3oz)
     1/2 c  Sugar
       2 tb HERSHEY'S cocoa
     1/8 ts Salt
       2    Eggs
       1 ts Vanilla extract
            Whipped cream (opt)
 --------------------------------ALMOND CRUST--------------------------------
     3/4 c  Graham cracker crumbs
     2/3 c  Chopped slivered almonds
       2 tb Sugar
     1/4 c  Butter or margarine, melted
   Heat oven to 325'F. In small microwave-safe bowl, place chocolate.
   Microwave at HIGH (100%) 1 minute or until chocolate is melted and
   smooth when stirred. In large mixer bowl, beat cream cheese until
   fluffy. Stir together sugar, cocoa and salt; blend into cream cheese
   mixture. Add eggs and vanilla; beat until well blended. Add melted
   chocolate; beat just until blended. Pour into prepared ALMOND CRUST.
   Bake 35-40 minutes or until almost set. Remove from oven to wire
   rack. With knife, loosen cake from side of pan. Cool completely;
   remove side of pan. Refrigerate several hours before serving. Garnish
   with shipped cream, if desired. Cover; refrigerate leftover
   ALMOND CRUST: In medium bowl, stir together graham cracker crumbs,
   almonds and sugar. Stir in melted butter or margarine. Press mixture
   onto bottom and up side of 8 springform pan or round pan with
   removable bottom.