Very Yummy Fudge Truffle Cheesecake

3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips, melted (cover in glass bowl and microwave on low and stir)
4 eggs
2 teaspoons vanilla

Chocolate crumb crust (see below)

Preheat oven to 300 degrees. Prepare chocolate crumb crust. 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. (Strawberries or whipped cream make a delightful topping.) Refrigerate leftovers. Makes one 9-in. (very yummy) cheesecake.

Chocolate crumb crust: In medium bowl, combine 1 & ½ cups vanilla wafer crumbs (about 45 wafers), ½ cup confectioners’ sugar, 1/3 cups unsweetened cocoa and 1/3 cup margarine or butter, melted. Press firmly on bottom of 9-inch springform pan.

All right, this is one of those recipes that isn't so simple, but it's worth it! This is a chocolate lover’s dream! This health conscience gal is encouraging you to forget about the calories on this one. I surprised my husband with this on Valentines Day one year and let’s just say it was true love! One piece of advice: make sure your hubby’s favorite dessert isn’t Peach Cobbler or you may not have the same results. (Smile) For a quick and easy Peach Cobbler recipe, see below.

Credits: Elsie's Market: Home for the Holidays