Fudge Truffle Cheesecake with Ganache

This cheesecake has been a long time favorite of much of my family.  The recipe is from Hershey's and I have added a layer of ganache.  More chocolate never hurts anything or anyone.


Fudge Truffle Cheesecake with Ganache
Adapted from Hershey's
(printable recipe)


Chocolate crumb crust:
1-1/2 cups chocolate graham cracker crumbs
1/2 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup melted butter or margarine


Cheesecake filling:
1 - 12 oz. package (2 cups) semi-sweet chocolate chips, melted
3- 8 oz. packages cream cheese, softened
1 - 14 oz. can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract


Ganache:
3/4 cup whipping cream
1 1/2 cups semi-sweet chocolate chips


1 Prepare CHOCOLATE CRUMB CRUST:  Stir together graham cracker crumbs, powdered sugar, and cocoa.  Add melted butter.  Combine.  Press firmly onto bottom of 9-inch springform pan.; 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.


5Heat whipping cream over medium heat (just before boil).  Pour in chips and let sit.  Stir until smooth.  Pour ganache layer over cheesecake.  Let stand until set.  Serve.