FUDGE TRUFFLE CHEESECAKE

FUDGE TRUFFLE CHEESECAKE
Windy Reay
From: Hershey's Chocolate Lover's Cookbook

2 cups (12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
3 pkg. (8 oz.) cream cheese softened
1 can (14 oz.) sweetened condensed milk
4 eggs
2 tsp. vanilla extract
Chocolate Crumb Crust (recipe below)

Heat oven to 300 degrees. In microwave-safe bowl, place chocolate chips. Microwave on High 1 1/2 minutes; stir. If necessary microwave additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred. (or melt chips in double boiler;preferred)

In 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 oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Garnish with truffles or berries, if desired. Cover; refrigerate leftover cheesecake.
10 to 12 servings.

Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs
1 1/2 cup powdered sugar
1/3 cup Hershey's Cocoa
1/3 cup butter, melted
In medium bowl, stir together wafer crumbs, powdered sugar, cocoa and butter. Press firmly onto bottom of 9-inch springform pan.