CANDY BAR CHEESECAKE WITH SOUR CREAM TOPPING

CRUST:
3/4 cup graham cracker crumbs
2/3 cup finely chopped walnuts
2 tbsp. sugar
2 tbsp. margarine, melted
FILLING:
1 (8 oz.) milk chocolate candy bar (5 bars plus 2 squares)
4 pkgs. (3 oz. each) cream cheese, softened
3/4 cup sugar
2 tbsp. cocoa
Dash of salt
2 eggs
1/2 cup sour cream
1/2 tsp. vanilla
SOUR CREAM TOPPING:
1/2 cup sour cream
2 tbsp. sugar
1/2 tsp. vanilla
chopped walnuts (for garnish)

Preheat oven to 325 degrees F.

CRUST:
Combine ingredients for crust and mix well; firmly press mixture into bottom and sides of an 8 inch springform pan.

FILLING:
Break candy bar into several pieces and place in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside.

Beat cream cheese with an electric mixer until light and fluffy.

Combine 3/4 cup sugar, cocoa and salt; gradually add to cream cheese, mixing well.

Add melted chocolate; beat until blended.

Stir in 1/2 cup sour cream and vanilla, blending well. Pour into prepared pan.

Bake at 325 degrees for 40 minutes. Turn off oven and let cheesecake stand in closed oven for 30 minutes.

Let cool at room temperature, then chill.

Remove sides of springform pan.

SOUR CREAM TOPPING:
Combine ingredients for Sour Cream Topping and stir well. Spread over cheesecake and and sprinkle on walnuts.