Aunt Kim's Chocolate Truffle Cheesecake

Crumb Crust:
1 1/2 C. vanilla wafer crumbs (about 45 wafers, crushed)
1/2 C. powdered sugar
1/3 C. unsweetened cocoa
1/3 C. butter, melted

Cheesecake:
12-oz. package semi-sweet chocolate chips
24-oz. cream cheese, softened
14-oz. sweetened condensed milk
4 eggs
2 tsp. pure vanilla extract

1. Heat oven to 300 degrees.

2. To make crust, stir together ingredients in a medium bowl. Press firmly onto bottom of 9-inch springform pan and set aside.

3. Place chocolate chips in microwave-safe bowl and microwave at medium (50% power) 1 1/2 minutes. Stir. If necessary, microwave at medium in 15-second intervals, stirring after each, until chips are melted when stirred.

4. 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.

5. 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.

6. Cool completely. Remove side of springform pan.

7. Refrigerate several hours before serving. Garnish as desired.

8. Cover and refrigerate leftover cheesecake.