Irresistible Chocolate Crunch Cheesecake

Ingredients:

4 cups cocoa pebbles cereal (or other chocolate cereal)

2 ½ cups semi-sweet or milk chocolate chocolate chips

2-8oz packages cream cheese, softened

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 teaspoon salt, optional

Directions:

Oil and line a 9" springform pan and set aside.

Melt 1 1/2 cups of the chocolate chips in a large microwave-safe bowl, heating for 35 seconds and stirring well, then repeating as necessary.

Stir in the chocolate crunchy cereal and stir to coat.

Fold the chocolate-coated cereal out into the springform pan and press down into an even layer with wet hands.

Set in the fridge to set as you make the filling.

Melt the remaining 1 cup of chocolate chips and allow to cool for a couple minutes.

Beat in the cream cheese, followed by the sugars, milk and vanilla. Taste and determine if you want to add salt or additional vanilla.

Pour the cream cheese mixture into the springform pan, smoothing into an even layer with an offset spatula.

Place in the refrigerator and allow to set for 2 hours or overnight.