Chocolate Malt Cheesecake

• 1 cup graham cracker crumbs (about 16 squares)
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup chocolate malt powder
• 4 large eggs, lightly beaten
• 1 cup semisweet chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• Confectioners' sugar and chocolate curls, optional

1. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a
3. .
4. Bake at 325u0b0 until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, cream cheese, condensed milk, chocolate malt, eggs, chocolate chips, vanilla, confectioners

Taken from www.tasteofhome.com/recipes/chocolate-malt-cheesecake/ (may not work)