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Fudge Truffle Cheesecake




Source of Recipe


Internet


List of Ingredients




2 cups (one 12-ounce package) Hershey's semi-sweet chocolate chips
Three 8-ounce packages cream cheese, softened
One 14-ounce can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Chocolate Crumb Crust:
1-1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup Hershey's cocoa
1/3 cup butter, melted


Recipe



Chocolate Crumb Crust: In a medium bowl, stir together wafer crumbs, powdered sugar, cocoa, and butter. Press firmly onto bottom of 9-inch springform pan.

Heat oven to 300 degrees. Put chocolate chips in a microwave-safe bowl. Microwave on high (100%) 1-1/2 minutes; stir. If necessary, microwave at high, 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla; mix well. Pour into prepared chocolate crumb crust. Bake 1 hour and 5 minutes or until center is set. Remove from the oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving.

Serves: 10 to 12.