Fudge Truffle Cheesecake

Name: Fudge Truffle Cheesecake
Ingredients: 1 1/2 c. vanilla wafer crumbs; 1/2 c. powdered sugar; 1/3 c. Hershey's cocoa; 1/3 c. butter or margarine, melted; 2 c. (12 oz.) Hershey's semi-sweet chocolate chips; 3 (8 oz.) pkg. cream cheese, softened; 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk); 4 eggs; 2 tsp. vanilla extract

9 ingredients

10 steps

Ingredients

1 1/2 c. vanilla wafer crumbs
1/2 c. powdered sugar
1/3 c. Hershey's cocoa
1/3 c. butter or margarine, melted
2 c. (12 oz.) Hershey's semi-sweet chocolate chips
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
4 eggs
2 tsp. vanilla extract

Directions

1

Heat oven to 300°.
2

In medium bowl, combine the vanilla wafer crumbs, powdered sugar, Hershey's cocoa and margarine.
3

Press firmly on bottom of 9-inch spring-form pan; set aside.
4

In heavy saucepan over very low heat, melt chips, stirring constantly.
5

In large mixer bowl, beat cheese until fluffy.
6

Gradually beat in sweetened condensed milk until smooth.
7

Add melted chips and remaining ingredients; mix well.
8

Pour into prepared pan.
9

Bake 1 hour and 5 minutes or until center is set.
10

Cool; chill. Refrigerate leftovers.