1 package (10-3/4 oz.) frozen pound cake, thawed
3/4 cup strong brewed coffee
1 package (8 oz.) cream cheese, softened
1 cup sugar
1/2 cup chocolate syrup
1 cup whipping cream, whipped
2 Heath candy bars (1.4 oz. each), crushed

Cut cake into nine slices. Arrange in an ungreased 11" x 7" x 2" dish, cutting to fit if needed. Drizzle with coffee. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving.