Fudge truffle cheesecake

Chocolate crumb crust
2 cups (12-oz. pkg.) HERSHEY`S Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
2 teaspoons vanilla extract

1. Prepare chocolate crumb crust; set aside. Heat oven to 300 F.
2. Place chocolate chips in microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted 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 chocolate crumb crust.
4. 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. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Chocolate crumb crust: Stir together 1-1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup HERSHEY`S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.