Chocolate Truffle Cheesecake

This is a classic in our family. No holiday is complete without my mom's chocolate cheesecake. There aren't too many other combinations that can satisfy a chocolate craving like a slice of this cheesecake (and a tall glass of milk).

Chocolate Truffle Cheesecake
Serves: 10 Serving Size: 1 Slice (1/10th pie)
Nutritional Info (per slice): Calories 592.1, Total Fat 40.8g, Saturated Fat 23.1g, Cholesterol 140.0mg, Sodium 309.4 mg, Potassium 179.1mg, Total Carbohydrate 50.5g, Dietary Fiber 1.5g, Sugars 25.5g, Protein 9.0g


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


CHEESECAKE Ingredients:
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Directions:

1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.

2. 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.

3. 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.

4. Create a water bath in a large roasting pan. Place cheesecake gently into water bath. (This helps prevent the cheesecake from cracking)

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.

Source: HERSHEY RECIPES