Fudge-Glazed Chocolate Cheesecake Bars

Crust

cups chocolate wafer cookie crumbs

1/4

cup sugar

1/2

cup margarine or butter, melted

(8-oz.) pkg. cream cheese, softened

(14-oz.) can sweetened condensed milk (not evaporated)

oz. unsweetened chocolate, melted, slightly cooled

teaspoons vanilla

eggs

oz. unsweetened chocolate

tablespoons margarine or butter

tablespoons water

1 3/4

cups powdered sugar

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1

Heat oven to 300°F. In ungreased 13x9-inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
2

Beat cream cheese until fluffy in large bowl. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently. Pour filling over crust.
3

Bake at 300°F. for 40 to 50 minutes or until set. Cool 30 minutes.
4

In small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar; beat until smooth.
5

Spread topping over warm cheesecake. Refrigerate 1 1/2 hours or until cold. To serve, let stand 15 minutes. Cut into squares.

Purchase chocolate wafers to crush for the recipe. Look for them in slim boxes at the grocery store near cookies, baking ingredients and/or ice cream toppings. Or, use chocolate cookie crumbs found in the baking aisle of the grocery store.
Let the cheesecake stand at room temperature for 15 minutes before cutting and serving it; the stand time helps the fudge adhere to the cake.
To make buffet service easy, pre-cut the cheesecake squares in the pan.

2 Starch; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.