Ingredients:
- CHOCOLATE CRUMB CRUST(recipe follows) (or I use Oreo Fudge cookies instead – see below)
- 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (I use Guiradelli instead)
- 3 packages (8 oz. each) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 4 eggs
- 2 teaspoons vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.
2. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
4. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
This is the crust that Hershey’s recommends – below is the one I used that I like better.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup HERSHEY’S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.
Oreo Fudge Crust: Crush one package of Oreo Fudge cookies and line bottom of 9-inch springform pan.