CHOCOLATE TRUFFLE CHEESECAKE

Here is the Cheesecake recipe from last night that mom requested.

Crumb Crust

1 1/2 cups vanilla wafers ( about 45 cookies crushed)

1/2 cup powdered sugar

1/3 cup unsweetened cocoa

1/3 cup butter, melted

Cheesecake

12 ounces semi sweet chocolate chips

3 packages cream cheese (8oz. packages) softened

1 14oz. can sweetened condensed milk

4 eggs

2 tsp vanilla

DIRECTIONS

1. Heat oven to 300°F.

2. Prepare CHOCOLATE CRUMB CRUST; set aside. CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup Unsweetened Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.

3. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

4. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

5. 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.