I made this cheesecake using sweetened condensed milk from a recipe found on the Eagle Brand website.
The milk gives it a creamier texture than I am used to but it was rich and tasty.
The homemade chocolate ganache topping I made with semi-sweet chocolate chips melted in hot half and half instead of the cream called for in the recipe. I heated the cream and chocolate chips in the microwave in small increments of time, stirring often until it becomes smooth and thickened.
I baked the homemade graham cracker crust for a few minutes to add more flavor and crunch to the crust.
It was so rich I had to chase it with some Dove chocolate candy.
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