Fudge Truffle Cheesecake

• 1 1/2 c. vanilla wafer crumbs
• 1/2 c. powdered sugar
• 1/3 c. Hershey's cocoa
• 1/3 c. butter or margarine, melted
• 2 c. (12 oz.) Hershey's semi-sweet chocolate chips
• 3 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 4 eggs
• 2 tsp. vanilla extract

1. Heat oven to 300u0b0.
2. In medium bowl, combine the vanilla wafer crumbs, powdered sugar, Hershey's cocoa and margarine.
3. Press firmly on bottom of 9-inch spring-form pan; set aside.
4. In heavy saucepan over very low heat, melt chips, stirring constantly.
5. In large mixer bowl, beat cheese until fluffy.
6. Gradually beat in sweetened condensed milk until smooth.
7. Add melted chips and remaining ingredients; mix well.
8. Pour into prepared pan.
9. Bake 1 hour and 5 minutes or until center is set.
10. Cool; chill. Refrigerate leftovers.

vanilla wafer crumbs, powdered sugar, cocoa, butter, chocolate chips, cream cheese, condensed milk, eggs, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293115 (may not work)