If you delight in the taste of chocolate,
then this is the cheesecake for you.
Every creamy bite melts in your mouth!
Chocolate Truffle Cheesecake
Crust:
1 1/2 cups chocolate wafer crumbs
2 tablespoons granulated sugar
1/4 cup butter, melted
Filling:
1/4 cup semisweet chocolate chips
1/4 cup heavy cream
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/3 cup unsweetened baking cocoa
3 large eggs
1 teaspoon vanilla extract
Topping:
1 1/2 cups semisweet chocolate chips
1/4 cup heavy cream
1 teaspoon vanilla extract
In a small bowl, combine cookie crumbs
and sugar; stir in butter. Press onto the bottom and 1 1/2-inches
up the sides of a greased 9-inch springform pan. Bake at 350*F
(180*C) for 10 minutes. Cool on a wire rack. Reduce heat to 325*F
(160*C).
In a saucepan over low heat, melt chocolate
chips; stir until smooth. Remove from the heat; add cream and
mix well. Set aside.
In a mixing bowl, beat cream cheese and
sugar until smooth. Add cocoa and beat well. Add eggs; beat on
low just until combined. Stir in vanilla and reserved chocolate
mixture just until blended. Pour over crust. Bake for 45 to 50
minutes or until center is almost set.
For Topping, melt chocolate chips in a
saucepan over low heat, stirring until smooth. Remove from the
heat. Stir in cream and vanilla; mix well. Spread over filling;
Refrigerate overnight. Carefully run a knife around edge of pan
to loosen. Remove sides of pan. Just before serving, garnish
with whipped cream, if desired.
