Fudge Truffle Cheesecake

Is there anything better than chocolate and cheesecake -- together? I love cheesecake. Always have. This cheesecake is just luscious. Love those folks over at HERSHEY’S. They come up with some wonderful recipes.

Fudge Truffle Cheesecake

Chocolate Crumb Crust (recipe follows)
2 cups (12 oz. package) HERSHEY’S Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 teaspoons vanilla extract

Heat oven to 300 degrees.

Prepare Chocolate Crumb Crust. Set aside.

In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.

Makes one 9-inch cheesecake.

Chocolate Crumb Crust

In medium bowl, combine 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, /2 cup HERSHEY’S Cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch spring form pan.