Fudge Truffle Cheesecake Recipe — Day 3 of 12 Days of Sugar

Cheesecake Filling:

• 2 cups semi-sweet chocolate chips
• 3 packages cream cheese (8 oz. each), softened
• 1 can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

Crust

• 1–1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder
• 1/3 cup melted butter

Instructions

Crust:

1. In a medium bowl, stir together the vanilla wafer crumbs, powdered sugar, cocoa and melted butter. Press firmly onto the bottom of a lightly buttered 9-inch springform pan. Set aside.

Cheesecake Filling:

1. Place chocolate chips in a microwave-safe bowl. Microwave at 50% power for 1½ minutes, then stir. If needed, heat at medium in 15-second intervals, stirring each time, until the chips are just melted when stirred.
2. Using a hand or electric mixer, beat the cream cheese in a large bowl on medium speed until fluffy. Add the sweetened condensed milk and mix until smooth. Stir in the melted chocolate, then add the eggs and vanilla; mix until well combined. Pour the filling into the prepared crust.
3. Place the springform pan on a baking sheet and bake at 325°F (163°C) for 60–70 minutes, or until the very center is almost set. Remove from oven and cool on a wire rack. Run a knife around the edge to loosen from the pan. Cool completely, then remove the side of the pan. Refrigerate for several hours before serving. Garnish if desired. Cover and refrigerate leftovers.