Recipe: Fudge Truffle Cheesecake

Fudge Truffle Cheesecake

Yield: 1 servings
12 oz Semi-sweet chocolate chips
24 oz Cream cheese; softened
14 oz Sweetened condensed milk =(not evaporated milk)
4 Eggs
2 ts Vanilla extract
Chocolate crumb crust: = (recipe follows)

Recipe by: www.hersheys.com
Heat oven to 300;F. In microwave-safe bowl, place
chocolate chips. Microwave at HIGH (100%) 1-1/2 minutes;
stir. If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, just until
chips are melted when stirred. In large bowl, beat cream
cheese until fluffy. Gradually beat in sweetened condensed
milk until smooth. Add melted chips, 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 several hours
before serving. Garnish as desired. Cover; refrigerate
leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST:
In medium bowl, stir together 1-1/2 cups vanilla wafer
crumbs, 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and
1/3 cup melted butter or margarine. Press firmly onto
bottom of 9-inch springform pan. JMHershey's is a
registered trademark of Hershey Foods Corporation. This
recipe may be reprinted (with attribution) courtesy of the Hershey Kitchens.