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    Fudge Truffle Cheesecake

    Source of Recipe


    List of Ingredients

    1 1/2 cups vanilla wafer crumbs
    1/2 cup powdered sugar
    1/2 cup hershey®'s cocoa
    1/2 cup butter or margarine, melted
    2 cups hershey®'s semisweet chocolate chips, 12-ounce package
    24 oz cream cheese, softened
    14 oz sweetened condensed milk
    not evaporated milk
    4 eggs
    2 tsp vanilla extract


    1 Prepare Chocolate Crumb Crust. Heat oven to 300°F. In microwave-safe bowl, place chocolate chips. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust. 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.
    2 Makes 10 to 12 servings
    3 Chocolate Crumb Crust: In medium bowl, stir together 1 1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup HERSHEY®'S Cocoa and 1/3 cup melted butter or margarine. Press firmly onto bottom of 9-inch springform pan.

    Servings: 12




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