#972 - Condensed Milk Swirl Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups vanilla wafer crumbs (put about 45 cookies into a Ziploc bag a few at a time to crush); 1/2 cup Domino's powdered sugar; 1/3 cup Hershey's cocoa; 1/3 cup butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
4 eggs
1 TBSP vanilla
1/3 cup flour
1/4 cup butter (melted)
1/4 cup Hershey's coca

In a bowl add vanilla wafer crumbs, powdered sugar, 1/3 cup Hershey's cocoa, and 1/3 cup butter (melted)--stir to mix. Press crust mixture into the bottom of a 9" springform pan. In a mixer add all cream cheese--beat. Add Eagle milk--beat. Add eggs, vanilla and flour--beat. In a small bowl add 1/4 cup cocoa and 1/4 cup butter (melted)--stir. Remove 1 1/2 cups of the batter and add it to the cocoa mixture--stir. Spoon 1/2 of the white batter into the chocolate graham cracker crust. Spoon 1/2 of the chocolate mixture on top of the white batter in the crust. Add the rest of the white batter on top of chocolate mixture. Add the rest of the chocolate mixture on top of the white batter. Use a table knife to swirl the batters together to make the marble effect. Bake at 300 degrees for 50-60 minutes or until center of the cheesecake is set. Cool completely, then refrigerate overnight.