Grand finale cheesecake

Almond graham crust
1 HERSHEY`S SYMPHONY Milk Chocolate Bar or HERSHEY`S SYMPHONY Chocolate Bar With Almonds & Toffee Chips (7 oz.), broken into pieces
4 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons HERSHEY`S Cocoa
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
Whipped cream (optional)

1. Prepare almond crust. Heat oven to 325 F.
2. Place chocolate in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chocolate is melted and smooth when stirred; set aside. Beat cream cheese in large bowl until fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended. Pour into prepared crust.
3. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream, if desired. Cover; refrigerate leftover cheesecake. 8 servings.
Almond graham crust: Stir together 3/4 cup graham cracker crumbs, 2/3 cup finely chopped slivered almonds and 2 tablespoons sugar in medium bowl. Stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and up side of 8-inch springform pan or round pan with removable bottom.