---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fudge Truffle Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
      12 oz Semi-sweet chocolate chips
      24 oz Cream cheese; softened
      14 oz Sweetened condensed milk
            =(not evaporated milk)
       4    Eggs
       2 ts Vanilla extract
            Chocolate crumb crust:
            = (recipe follows)
  
   Recipe by: www.hersheys.com
        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 CHOCOLATE CRUMB 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. 10 to 12 servings.
   
   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. JMHershey’s  is a
   registered trademark of Hershey Foods Corporation. This
   recipe may be reprinted (with attribution) courtesy of the
   Hershey Kitchens.
  
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