Double Chocolate Cheesecake I
1-1/2 cups vanilla wafer crumbs - about 45 wafers
6 tablespoons powdered sugar
6 tablespoons cocoa
6 tablespoons melted butter or margarine
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup cocoa
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk; not evaporated milk
1 tablespoon vanilla extract
sweetened whipped cream
Chocolate Crumb Crust: Stir together vanilla wafer crumbs, powdered sugar, cocoa and melted butter or margarine; press onto bottom and 1-in. up side of 9-in. springform pan. Heat oven to 300ºF.
In bowl, stir together butter and cocoa until smooth; set aside. In large mixer bowl, beat cheese. Add cocoa mixture, beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well; pour into prepared crust. Bake 1 hr and 5 minutes. Remove from oven to wire rack; loosen cake from rim of pan. Cook to room temperature; remove rim. Refrigerate. Garnish with shipped cream and additional cocoa, if desired. Cover refrigerate leftovers.