fudge truffle cheesecake

Chocolate crumb crust (recipe follows)
2 cups (12 oz. package) chocolate chips
3 packages (8 oz. each) cream cheese, softened
1 14 oz. can Eagle Brand Sweetened Condensed Milk
4 eggs
2 teaspoons vanilla extract

Heat oven to 300. Prepare chocolate crust crust; set aside. In heavy saucepan over very low heat, melt chips, stirring constantly. In large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Refrigerate leftovers.
Chocolate Crumb Crust:
In medium bowl, combine 1-1/2 cups vanilla wafer crumbs, 1/2 cup 10X sugar, 1/3 cup cocoa and 1/3 cup melted butter or margarine. Press firmly onto bottom of 9-inch springform pan.

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