Chocolate-Crunch Cheesecake - cooking recipe

Ingredients

1 (10 ounce) box shortbread cookies, such as Lorne Doone (finely crushed)
4 tablespoons butter, melted
3 (8 ounce) packages reduced-fat cream cheese, softened
1 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons cornstarch
4 eggs
1 cup sour cream
2 tablespoons coffee liqueur (such as Kahlua)
1 teaspoon vanilla extract
1 (5 ounce) Nestle Crunch bars, chopped
1 cup heavy cream
1 (1 5/8 ounce) Nestle Crunch bars, chopped for garnish (optional)

Preparation

Heat oven to 350 degrees F.
Mix together the crumbs and butter.
Press over bottom and partially up side of a 9-inch springform pan.
Note: For a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
Refrigerate while making filling.
Beat cream cheese 1 minute.
Add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
Beat in eggs, one at a time.
Add sour cream, liqueur and vanilla; beat until smooth.
Fold in chopped candy bar.
Pour into crust.
Bake at 350 degrees for 90 minutes, until just set.
Run a knife around edge of cake to separate from pan.
Cool in pan on rack.
Cover; refrigerate overnight.
Remove side of pan.
Whip cream and 1 T sugar to stiff peaks.
Spread onto cake; garnish with candy bar, if desired.