Ok, I thought of one. This is one of my all-time favorite recipes. It is very rich.
Fudge Truffle Cheesecake
Chocolate Crumb Crust (recipe follows)
2 cups (12-ounce package) semi-sweet chocolate chips
3 packages (8 ounces each) cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Prepare chocolate crumb crust and set aside. In heavy saucepan, over low heat, melt chips, stirring constantly. Beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients and mix well. Pour into crust and bake one hour and 5 minutes or until center is set. Cool on counter top and then chill in refrigerator. I have found it best to chill at least 24 hours.
Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup Hershey's Cocoa (the powdered kind used for baking)
1/3 cup melted butter
Press firmly on bottom of 9-inch springform pan
Use a good brand of chocolate chips. I recommend either Hershey's or Ghiardelli. Use real vanilla extract. Use real butter, not margarine. I have found that in making cheesecakes like this, texture is everything. The best ingredients will yield the best texture.
I thank God for my life, and for the stars and stripes. May freedom forever fly, let it ring.
Salute the ones who died, and the ones that give their lives so we don't have to sacrifice all the things we love.