Brownie Cheesecake

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 6 tablespoons confectioners' sugar
• 6 tablespoons baking cocoa
• 6 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1/4 cup butter, melted
• 1/2 cup baking cocoa
• 4 eggs, lightly beaten
• 1 can (14 ounces) sweetened condensed milk
• 3 teaspoons vanilla extract
• 1-1/2 cups crumbled brownies
• Whipped topping and pecan halves, optional

1. In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a
3. .
4. Bake at 350u0b0 for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
5. Garnish with whipped topping and pecans if desired. Refrigerate leftovers.

vanilla wafers, sugar, baking cocoa, butter, cream cheese, butter, baking cocoa, eggs, condensed milk, vanilla, brownies, topping

Taken from www.tasteofhome.com/recipes/brownie-cheesecake/ (may not work)