1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300 degrees.
2. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50 %) 1 1/ minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth 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 wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 331 (58%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 138.8mg||43 %|
|Sodium 329.1mg||11 %|
|Potassium 411.3mg||11 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 48g|
|Protein 10.7g||15 %|
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Calories per serving: 571
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