Title: Eagle's Chocolate Cheesecake Pie
Categories: Dessert Cheesecake Chocolate
Yield: 1 Servings
| 1 1/2 | c | Vanilla wafer crumbs; about 36 wafers |
| 1/3 | c | Confectioners' sugar |
| 1/3 | c | Hershey's Cocoa |
| 1/3 | c | Margarine or butter; melted |
| 8 | oz | Cream cheese; softened |
| 14 | oz | Eagle brand sweetened condensed milk (DO NOT USE EVAPORATED |
| 6 | oz | Hershey's Semi-sweet Chocolate Chips; melted |
| 2 | | Eggs |
| 1 1/2 | ts | Vanilla extract |
Preheat oven to 350~. Combine crumbs, sugar, cocoa and margarine; press
firmly on bottom and up side to rim of 9 inch pie plate. In mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed milk then
melted chocolate chips. Add eggs and vanilla; mix well. Pour into prepared
crust. Bake 30 to 35 minutes or until center is set. Cool. Chill
thoroughly. Garnish as desired. Refrigerate leftovers.