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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 1/2 cups vanilla wafer crumbs 1/2 cup powdered sugar 1/3 cup unsweetened cocoa powder 1/3 cup butter, melted
Filling: 12 ounce package semisweet chocolate chips 24 ounces cream cheese, softened 14 ounce can sweetened condensed milk 4 large eggs 2 tsp. vanilla extract
Directions
For Crust: Place vanilla wafer crumbs in a medium bowl. Sift powdered sugar and cocoa over crumbs and stir to blend. Add melted butter and stir until the mixture is evenly moistened. Press the crust mixture evenly into the bottom of a 9 inch springform pan. Refrigerate crust while preparing filling.
For Filling: Preheat oven to 300 degrees. Place chocolate chips in a small saucepan over low heat. Melt chocolate and stir until smooth. Remove the pan from the heat. Beat cream cheese in a large bowl until fluffy. Beat in condensed milk until smooth. Add melted chocolate and beat until smooth. Add eggs one at a time, beating after each addition. Beat in vanilla. Pour the filling over the prepared crust. Bake cheesecake about 65 minutes until center is set. Transfer pan to a rack and cool cheesecake completely. Refrigerate cheesecake at least 8 hours. Run a warm damp towel around the outside of the springform pan. Carefully remove pan sides. Slice cheesecake with a warm knife.
Serves 10 to 12.
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