2 1/2 cups Four Way Crumble Dough (recipe follows)
2 packages (8 ounces each) Wisconsin cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 squares (1 ounce each) semi-sweet chocolate, melted
1/4 cup sliced almonds
1/2 cup coconut
2 bars (2 ounces each) chocolate-covered peanut and caramel candy bars, chopped
1 cup maraschino cherries, well-drained, chopped
Four Way Crumble Dough:
1 1/2 cups butter, softened
1 3/4 cups brown sugar
6 cups flour
Press dough onto bottom of 10x15-inch jelly roll pan. Bake at 350°F for 10 to 12 minutes or until firm to the touch. Beat cream cheese, sugar and vanilla at medium speed of electric mixer until fluffy. Blend in eggs at low speed; stir in chocolate. Spread over crust. Top 1/3 of cheesecake mixture with sliced almonds. Sprinkle coconut over almonds. Top another 1/3 of cheesecake mixture with candy bar pieces. Top remaining 1/3 with chopped cherries. Bake at 350° F for 25 minutes. Cool; cut into squares or bars.
Tip: Substitute 1/3 cup sour cream for chocolate squares to make a plain cheesecake layer.
Four Way Crumble Dough: Blend together butter and sugar at medium speed of electric mixer. Add flour; mix with electric mixer or hands. Divide and use as indicated in recipes. May be used immediately or stored in refrigerator up to 3 days.