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Chocolate Cheesecake

1 1/2 c. finely crushed chocolate wafers
1/3 c. melted butter
3 (8 oz.) pkgs. softened cream cheese
(I use light cream cheese)
1 1/2 c. sugar
4 oz. semi-sweet chocolate, melted
and cooled
2 tbsp. flour
1 tsp. vanilla
4 eggs
1/4 c. milk
1/4 c. vanilla-flavored pieces, melted

Crust: Stir together crushed wafers and butter. Press mixture evenly over the bottom and 1 3/4 inch up sides of 9 inch springform pan. Filling: In large bowl beat cream cheese, sugar, chocolate, flour and vanilla until well mixed. Add eggs all at once. Beat with electric mixer on low speed until just mixed. Do not overbeat. Stir in milk. Pour filling into crust. Bake in 350 degree oven about 50 minutes or until center appears nearly set when gently shaken. Cool on wire rack 5-10 minutes. Loosen sides of cheesecake from pan. Cool 30 minutes. Remove sides of pan. Cover and chill for 4-24 hours. Pipe melted vanilla flavored pieces decoratively atop cheesecake.  


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