Milk Chocolate Cheesecake

I added chocolate turkeys I made with a mold I have to make it a little more festive for Thanksgiving.

• 1 3/4 cups crushed shortbread cookies
• 1/4 cup chopped almonds
• 1 tbsp sugar
• 1/4 cup melted butter
• 3 oz grated milk chocolate
• 4 oz chopped milk chocolate
• 3 - 8 oz packages of cream cheese
• 3/4 cup sugar
• 1/2 cup milk
• 2 tsp vanilla
• 3 tbsp flour
• 3 eggs
• 4 oz chopped bittersweet chocolate
• 2 tbsp milk

1. Preheat the oven to 350
2. For crust put cookies, almonds and 1 tbsp sugar in food processor till finely chopped, add melted butter
3. Press crumb mixture onto bottom and up 1 1/2" on the sides of a springform pan
4. Sprinkle crust with grated milk chocolate and set aside
5. For filling, in a small saucepan heat and stir chopped milk chocolate on low heat until melted and smooth. Take off heat and let cool.
6. In a large mixing bowl beat cream cheese, 3/4 cup sugar, 1/2 cup milk and vanilla until well combined. Beat in flour, beat in cooled chocolate.
7. Add eggs, beat on low speed just till combined. Set aside 1/2 cup of the filling. Pour remaining filling over crust.
8. In a small saucepan heat chopped bittersweet chocolate over low until melted and smooth. Cool slightly. Combine with reserved 1/2 cup filling and 2 tbsp milk.
9. Dot bittersweet chocolate over filling and use a knife to swirl into filling.
10. Place the springform pan in a water bath and bake 50-55 minutes.
11. Cool in pan on wire rack for 15 minutes. Lossen the crust from the sides of the pan with a sharp knife. Let cool another 30 minutes and remove the sides of the pan.
12. Cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.