Super Fudge Truffle Cheesecake with Chocolate Crust

Directions

Heat oven to 300 degres F.

In microwave-safe bowl, place chocolate chips.

Microwave at HIGH (100%) 1½ 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.

CHOCOLATE CRUMB CRUST:

In medium bowl, stir together vanilla wafer crumbs, powdered sugar, cocoa and melted butter or margarine.

Press firmly onto bottom of 9-inch springform pan.