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Fudge Truffle Cheesecake
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Chocolate Crumb Crust:
1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup Hershey’s cocoa powder
1/3 cup melted butter or margarine
In a medium bowl, combine vanilla wafer crumbs, confectioners' sugar, Hershey's cocoa powder and melted butter or margarine. Press firmly onto the bottom of a 9-inch deep-dish pie pan or a 9-inch springform pan. Set aside.
Filling:
1 (12 ounce) package chocolate chips
24 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
Preheat oven to 300 degrees F.
In a heavy saucepan, over very low heat, melt chips, stirring constantly. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.
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