Enchanted Cheesecake

For the crust, PREHEAT oven to 350°F. LINE bottom of 8-inch spring form pan with Reynolds^® Parchment Paper.

PROCESS TWIX Cookie Bars with graham cracker crumbs in food processor until finely ground. Blend in butter and sugar. Press mixture around bottom and slightly up the sides parchment-lined pan.

BAKE 7 to 10 minutes or until fragrant.

For filling: BEAT cream cheese with sugar until smooth, about 3 minutes. Meantime, melt dark chocolate with milk in microwave until smooth, about 30 seconds. Add to cream cheese mixture.

ADD eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract. Pour mixture over crust.

BAKE approximately 30 minutes, reduce heat to 300°F and continue baking until center is almost set, about 20-30 minutes.

COOL completely before removing the ring. Refrigerate 4 hours or until chilled. For topping:

SPOON whipped topping into a resealable plastic bag with a 1/2-inch corner snipped off. Pipe rosettes around edge of cake. Using a hand grater, grate DOVE Brand Milk Chocolate, sprinkling the gratings over whipped topping and cake.