• Crust
    • 1 3/4 cups of vanilla wafer crumbs
    • 2 Tablespoons sugar
    • 1/3 cups margarine, melted
  • Filling
    • 3 (8 ounce) packages of cream cheese, softened
    • 1 cup of sugar
    • 3 eggs
    • 1 cup sour cream (trust us… it’s the secret ingredient)
    • 1 1/2 teaspoons of vanilla (get the good stuff for this… you’ll thank us later)
    • 5 (1.2 ounce) Heath Bars, crushed (we won’t tell anyone if you use more)


  • Preheat oven to 350 degrees
  • Combine crush ingredients and press into bottom and 1 1/2 inches up side of a 9-inch springform pan
  • Refrigerate crust while making the filling
  • In large mixer bowl, beat cream cheese with sugar at a medium speed until flffy.
  • Add eggs, one at a time beating well after each addition.
  • Beat in sour cream and vanilla.
  • Blend until smooth.
  • Spoon half of filling over prepared crust.
  • Sprinkly half of Heath Bars over filling.
  • Cover with remaining filling.
  • Bake 1 hour or until cheesecake is just firm when pan is tapped gentley.
  • Cool completely in pan or on wire rack.
  • Sprinkle remaining Heath Bars over top.
  • Refrigerate until chilled (recommended overnight).