The final product has the texture of the filling of those candies you get during holidays (Truffle).
Pre-heat oven to 300 degrees. (Makes one 9-inch cheesecake)
Crumb Crust
1-1/2 cups Vanilla Wafer Crumbs
1/2 cup Powdered Sugar
1/3 cup Melted Butter or Margarine
1/3 cup Hershey's Cocoa (optional for dark crust)
Filling
3 pkgs. Softened Cream Cheese (8 oz. each)
1 can Eagle Brand Sweetened Condensed Milk (not evaporated) (14 oz.)
4 Eggs
2 tsp Vanilla Extract
1 tsp Pumpkin Pie spice
1-1/2 cups Pumpkin filling
2 cups Hershey's Huggs or Milk/White Chocolate Chips (12 oz.)
In a medium bowl, combine Crumb Crust ingredients. Press firmly on bottom of 9-inch spring form pan.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Vanilla. Add pumpkin filling and spice. In a saucepan, over very low heat melt chips, stirring constantly (or Microwave, stirring every 30 seconds). Add melted chocolate to batter mixture and mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.
Alterations:
• Substitute different chocolates for color and flavors – Andies Candies (Mmmm)
• Substitute different flavor extracts: orange is highly recommended; top with melted marmalade as a glaze
• Use white chocolate and swirl in pie filling with fruit removed; Top with fruit when cool.
• Use Hershey HUGGs for golden brown.
o Grind maple candies for maple flavor
o Add a cup of peanut butter
• Use milk chocolate; add nuts and raisins; its almost like a Chunkie Bar.
• Use dark chocolate and 2 cups of coconut.
• Swirl 2 color of chocolates together.
With this base batter the variations are endless.