Fudge Cheesecake

Fudge Cheesecake

Tips for making cheesecake

Chocolate crumb crust (recipe follows)

2 cups semisweet chocolate chips

24 ounces cream cheese, softened

14 ounces sweetened condensed milk (not evaporated milk)

4 large eggs

¼ cup coffee-flavored liqueur (optional)

2 teaspoons vanilla

Preheat the oven to 300 degrees. Prepare the chocolate crumb crust. In a microwave-safe bowl, place the chocolate chips. Microwave at high 1 ½ to 2 minutes or until the chocolate is melted and smooth when stirred. In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the melted chocolate, eggs and liqueur, if desired, and vanilla; mix well. Pour into the prepared chocolate crumb crust and bake for 1 hour and 5 minutes or until the center is set. Remove from the oven and put the cake on a wire rack. With a knife, loosen the cake from the side of the pan. Cool completely; remove the side of the pan. Refrigerate overnight. Garnish as desired.

Chocolate Crumb Crust: In a medium bowl, stir together 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar/ 1/3 cup cocoa and 1/3 cup melted butter. Press firmly onto the bottom of a 9-inch springform pan.

Source: Best Loved Chocolate Recipes, Publications International, Ltd., 1997

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