Dove Chocolate Cheesecake with Sanders Hot Fudge Swirl

Method

1. Preparing the Pan/Oven for crack-proof water bath method:
2. Preheat the oven to 330 degrees
3. Wrap the bottom of a 9" springform pan with foil
4. While the oven is preheating, place a large pan on the bottom rack of the oven.
5. *Pan must be big enough to hold a 9" springform
6. Add enough HOT water to the pan so that the water comes up half way on the springform.
7. If you don't care about cracks because the Hot Fudge will cover them anyway, just place a pan of hot water on the bottom rack and it will moisten up the oven.
8. Preparing the crust:
9. Using a 9" springform pan, coat it with a light spray of Pam.
10. Mix graham crackers and butter together. It shouldn't be a wet mixture, but should hold together well.
11. Press the mixture evenly on the bottom of the pan, and a little up the sides. If bottom is too thick, go up sides more.
12. Set aside.
13. Preparing the filling:
14. Cream together the cream cheese, sugar, and vanilla.
15. Beat until smooth with no lumps.
16. Add one egg at a time, waiting until each egg is thoroughly beaten in before adding the next.
17. In a separate bowl, microwave the half & half until it's pretty hot but not boiling.
18. Place Dove candy bars in the hot half & half and let it sit a couple minutes.
19. After a couple minutes the bars will naturally melt into the half & half, mix until completely blended.
20. When thoroughly combined, add the half & half/chocolate mixture into the other bowl with the cheesecake mixture. Beat until combined well.
21. Pour mixture into the prepared springform pan, not overfilling it. You want to stay about 1" from the rim.
22. Heat up the Sanders Hot Fudge in the microwave (without the metal lid!) for about 20 seconds or until pourable.
23. Pour thin lines of the Hot Fudge all around the cheesecake and then use a knife to swirl it in. (Remember to save some for topping!)
24. Place the cheesecake in the oven on the middle rack above the water pan, or inside the water pan.
25. Bake for 70 minutes and then turn off the oven and allow it to cool for 1-2 hours in the oven.
26. ***A cheesecake is done when you can wiggle the pan and you only see a slight jiggle in the center. If it doesn't jiggle, it's overdone. If it jiggles too much, it needs another 30 minutes at 325 degrees.
27. Refrigerate for at least 4 hours before removing from the pan. When it's chilled, pour on the hot fudge topping and dig in.