Fudge Truffle Cheesecake
A rich cheesecake with a cocoa-infused vanilla wafer crust and a velvety soft chocolate filling.
1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa
1/3 cup butter, melted
2 cups semisweet chocolate chips
3 (8-ounce) packages cream cheese
1 (14-ounce) can sweetened condensed milk
4 large eggs
2 teaspoons vanilla extract
- Preheat oven to 350°F (175°C).
- For Crust: Combine vanilla wafer crumbs, powdered sugar, unsweetened baking cocoa, and melted butter. Press onto the bottom of a 9-inch spring form pan; set aside.
- For Filling: In a heavy saucepan over very low heat, melt semisweet chocolate chips.
- In a large bowl, beat cream cheese and gradually add sweetened condensed milk. Add the melted chips, then beat in eggs and vanilla extract. Mix well. Pour into the prepared crust. Bake for 1 hour and 5 minutes, or until the center is set. Remove from oven; let cool.
Makes 8 servings.