Fudge Truffle Cheesecake

This chocolate cheesecake is one of my favorites... it's rich, creamy,
 flavorful, smooth, silky  and full of chocolatey goodness. 

I like to top mine with some fresh whipped cream 

and decorated the plate with creamy chocolate sauce.

You just can't go wrong with this scrumptious and decadent dessert.

Fudge Truffle Cheesecake

recipe courtesy~ all recipes

1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips {I use Ghirardelli}

3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons pure vanilla extract

Preheat oven to 300 degrees F (150 degrees C). In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.  Let cool. Chill for several hours. Enjoy!

Blessings!

~Proverbs 31:14~