Easy Fudge Truffle Cheesecake

1. 1

   Heat oven to 300 F.

2. 2

   In microwave-safe bowl, place chocolate chips.

3. 3

   Microwave at HIGH (100%) 1 1/2 minutes; stir.

4. 4

   If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

5. 5

   In large bowl, beat cream cheese until fluffy.

6. 6

   Gradually beat in sweetened condensed milk until smooth.

7. 7

   Add melted chips, eggs and vanilla; mix well.

8. 8

   Pour into prepared CHOCOLATE CRUMB CRUST.

9. 9

   Bake 1 hour and 5 minutes or until center is set.

10. 10

    Remove from oven to wire rack.

11. 11

    With knife, loosen cake from side of pan.

12. 12

    Cool completely; remove side of pan.

13. 13

    Refrigerate several hours before serving.

14. 14

    Garnish as desired.

15. 15

    Cover; refrigerate leftover cheesecake.

16. 16

    CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1 1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 13 cup cocoa and 13 cup melted butter or margarine.

17. 17

    Press firmly onto bottom of 9-inch springform pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.