Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)6 tablespoons confectioners’ sugar6 tablespoons baking cocoa6 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1/4 cup butter, melted1/2 cup baking cocoa4 eggs, lightly beaten1 can (14 ounces) sweetened condensed milk3 teaspoons vanilla extract1-1/2 cups crumbled browniesWhipped topping and pecan halves, optional
Preparation
In a small bowl, combine the wafer crumbs, confectioners’ sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
Garnish with whipped topping and pecans if desired. Refrigerate leftovers.
