Title: Fudge Truffle Cheesecake #1
Categories: Cake
Yield: 8 Servings

3 pk (8-oz) cream cheese;
-softened
1 cn (14-oz) Eagle Brand
-sweetened condensed milk
-(not evaporated milk)
1 pk (12-oz) semi-sweet chocolate
-chips; melted
4 Eggs
1/4 c Coffee-flavored liqueur;
-optional
2 ts Vanilla extract

---------------------------CHOCOLATE CRUMB CRUST---------------------------
1 1/2 c Vanilla wafer crumbs
1/2 c Confectioners sugar
1/3 c Unsweetened cocoa
1/3 c Margarine or butter; melted

Preheat oven to 300 degrees. Prepare Chocolate Crumb Crust; set aside. In
large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Add remaining ingredients; mix well. Pour
into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool.
Chill. Garnish as desired. Refrigerate leftovers.

Chocolate Crumb Crust: In medium bowl, combine 1-1/2 cups vanilla wafer
crumbs (about 45 wafers), 1/2 cup confectioners sugar, 1/3 cup unsweetened
cocoa and 1/3 cup margarine or butter, melted. Press firmly on bottom of
9-inch springform pan.

FROM "EAGLE BRAND ALL TIME

FAVORITE DESSERTS WITH EAGLE

BRAND CONDENSED MILK"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.