CANDY BAR CHEESECAKE

Crust:
1 1/4 cups graham cracker crumbs
1 cup finely chopped walnuts
3 tablespoons sugar
6 tablespoons melted butter or margarine

Filling:
18 ounces cream cheese, softened
3 tablespoons cocoa
1 1/4 cups sugar
dash of salt
3 eggs
10 ounces English toffee candy bars, chopped into small pieces
3/4 cup sour cream
3/4 teaspoon vanilla

Topping:
1/2 cup hot fudge topping
1/4 cup sour cream

Preheat oven to 325F. Combine crumbs, walnuts, 3 tablespoons sugar and butter. Mix well. Press mixture onto bottom and sides of a 9 inch spring form pan. Beat cream cheese with electric mixer until light and fluffy. Combine 1 1/4 cups sugar with cocoa and salt. Gradually add to cream cheese, mixing well. Add eggs one at a time, beating well after each addition. Add chopped candy bars and stir until well blended. Stir in sour cream and vanilla. Blend well. Pour into prepared pan. Bake for 1 hour. Turn oven off and let cake remain in closed oven for 45 minutes. Remove from oven and let stand until cooled to room temperature, then chill. Remove sides of springform pan and spread with sour cream topping.

Topping: Combine fudge topping and sour cream and mix thoroughly. Spread on top of cheesecake and chill. Serves 14 to 16.