Fudge Truffle Cheesecake

Chocolate Crumb Crust

24 oz Cream cheese, softened

14 oz Can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)

12 oz Package semi-sweet chocolate chips OR

1 oz Squares semi-sweet chocolate, melted

4 pcs Eggs

1/4 cup Coffee-flavored liqueur, optional

2 tsp Vanilla extract

1. Be sure to serve this rich chocolate cheesecake with a bottomless cup of full-flavored java.

2. Preheat oven to 300º.

3. Prepare Chocolate Crumb Crust.

4. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

5. Add remaining ingredients; mix well.

6. Pour into prepared pan.

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

8. Chill.

9. Garnish as desired.

10. Refrigerate leftovers.

11. Chocolate Crumb Crust:

12. In medium bowl, combine 1 1/2 cups vanilla wafer crumbs, 6 tablespoons confectioners sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter, melted.

13. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.

Courtesy of: Eagle Brand Sweetened Condensed Milk

AUTHOR: Marla