1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup margarine butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. almond or vanilla extract
Preheat oven to 300 degrees.
Combine crumbs, Almond Roca and margarine;
Press frimly on bottom of a 9 inch spring-form pan or 13 inch baking pan.
In large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth;
Add eggs and extract; mix well.
Pour into prepared pan; bake 55-60 minutes or until center is set.
Cool; top with La Roca Topping; chill; refrigerate leftovers.
La Roca Topping You will need:
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch
In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves;
Simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake. (For 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.)