Fudge Truffle Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup cocoa
1/3 cup butter or 1/3 cup margarine, melted
Filling
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
whipped cream
additional chocolate chips

Preparation

Mix in a bowl, all the crust ingredients.
Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan; chill.
In a big bowl, beat cream cheese until fluffy.
Gradually add milk; beat until smooth.
Add melted chocolate chips, eggs, and vanilla; stir until well blended.
Pour into crust.
Place cheesecake/pan in a large rectangular baking pan filled with 2 inches hot water; place in a 300 degree oven and bake for 1 hour and 15 minutes or until center is almost set.
Remove cheesecake from oven and water-filled pan and cool on a wire rack for 15 minutes.
Carefully run a knife around edge of pan to loosen.
Cool at room temperature for 3 hours.
Chill overnight.
Just before serving, remove sides of pan.
Garnish with whipped cream and chocolate chips.