A treat for those who think they are too old to Trick-or-Treat!  Plan ahead, it needs to refrigerate overnight. The recipe should work as a bar cookie in a 9×13 pan too.

Ingredients:

• 1 1/2 c crushed chocolate wafer cookies (about 25 cookies)
• 1/3 c sugar
• 1/3 c butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 3 eggs
• 2 tsp vanilla
• 20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups of cut candy)

Directions:

1. Heat oven to 300°.
2. Spray a 9-inch springform pan with cooking spray.
3. To minimize cracking, place a shallow pan half full of hot water on lower oven rack. (Optional)
4. In medium bowl, mix cookie crumbs, sugar and butter.
5. Press on the bottom of the pan.
6. In a large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth.
7. Beat in eggs, one at a time, just until blended.
8. Stir in vanilla and candy.
9. Pour over crust.
10. Bake 40 to 50 minutes or until the edge of the cheesecake is set at least 2 inches from the edge of the pan but the center of the cheesecake still jiggles slightly when moved.
11. Run a small metal spatula around edge of pan to loosen the cheesecake.
12. Turn oven off.
13. Open door at least 4 inches.
14. Let cheesecake remain in oven 30 minutes.
15. Cool in pan on cooling rack 30 minutes.
16. Refrigerate at least 6 hours or overnight.
17. Just before serving, run small metal spatula around edge of pan.
18. Carefully remove side of pan.
19. Cover and refrigerate any remaining cheesecake.

Serves: 12

Source: Betty Crocker via Jackie Wolfgang