Fudge Truffle Cheesecake

A sinful treasure.

• Ready In: 1 hr 55 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups  vanilla wafer crumbs
• 1⁄2 cup powdered sugar
• 1⁄3 cup  cocoa
• 1⁄3 cup butter or 1⁄3 cup margarine, melted

• Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2  cups  semi-sweet chocolate chips, melted
• 4  eggs
• 2  teaspoons vanilla extract
•  whipped cream
•  additional chocolate chips

Directions

1. Mix in a bowl, all the crust ingredients.
2. Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan; chill.
3. In a big bowl, beat cream cheese until fluffy.
4. Gradually add milk; beat until smooth.
5. Add melted chocolate chips, eggs, and vanilla; stir until well blended.
6. Pour into crust.
7. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches hot water; place in a 300 degree oven and bake for 1 hour and 15 minutes or until center is almost set.
8. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 15 minutes.
9. Carefully run a knife around edge of pan to loosen.
10. Cool at room temperature for 3 hours.
11. Chill overnight.
12. Just before serving, remove sides of pan.
13. Garnish with whipped cream and chocolate chips.