Fudge Truffle Cheesecake

 

2
cups (12-ounce package) Hershey's Semi-Sweet Chocolate Chips
3

packages (8-ounces each) cream cheese, softened

1
14-ounce can Eagle Brand Sweetened Condensed Milk
4
eggs
2
teaspoons vanilla extract

 

 

Heat oven to 300°.  Prepare Chocolate Crumb Crust; set aside.  In heavy saucepan, over very low heat, melt chips, stirring constantly.  In 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.

 

Chocolate Crumb Crust:

 

In medium bowl, combine 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 on bottom of 9-inch spring form pan.