Lotus-Fudge Cheesecake

Ingredients 

Crust 

• 22 Lotus cookies, crushed
• 1/4 cup Yummy Sweetened Condensed Milk
• 3 tablespoons unsalted butter, at room temperature

Cheese Filling 

• 1 pound (450 grams) cream cheese
• 3/4 cup Yummy Sweetened Condensed Milk
• 2 tablespoons Lotus butter

Fudge Topping 

• 1/2 14-ounce (400-gram) can Yummy Sweetened Condensed Milk
• 6 ounces (170 grams) Geneve Milk Chocolate
• 2 tablespoons Lotus butter

Directions 

Prepare the Crust 

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Mix all crust ingredients in a bowl. Place in an eight-inch (20-centimeter) springform pan. Bake for seven minutes.

3. Remove pan from the oven and press the crust evenly into the pan.

Prepare the Cheese Filling 

1. Mix all ingredients in the bowl of an electric mixer.

2. Place the mixture on the crust, making sure to smooth it into an even layer. Return pan to the oven for 30 minutes.

3. Remove pan from the oven and let cool for at least one hour.

Prepare the Fudge Topping 

1. Place the condensed milk, chocolate, and Lotus butter in a double boiler. Mix until melted and a tad fudgy.

2. Spread the mixture evenly over the cooled cheesecake. Garnish with crushed cookies.

3. Refrigerate for at least six hours to set.