Chocolate Truffle Cheesecake

Crumb crust

1½ cup vanilla wafer crumbs (about 45 wafers crushed)

½ cup powdered sugar

⅓ cup unsweetened cocoa

⅓ cup butter, melted

Cheesecake

1 pkg 12 oz. package of semi sweet chocolate chips

3 pkg 8 oz. packages of cream cheese softened

1 can 14 oz. sweetened condensed milk

4 eggs

2 tsp pure vanilla extract

Heat oven to 300 degrees. To make crust, stir together vanilla wafer crumbs, powdered sugar, unsweetened cocoa and melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch spring-form pan and set aside.

Place chocolate chips in microwave-safe bowl and microwave at medium (50 percent power) 1½ minutes; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Beat cream cheese in large bowl 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.