Chocolate Truffle Cheesecake
Erin Schechinger
ingredients
Crust- 1 1/2 c chocolate wafer crumbs
- 2 T sugar
- 1/4 c butter, melted
- 1/4 c semisweet chocolate chips
- 1/4 c whipping cream
- 24 oz cream cheese
- 1 c sugar
- 1/4 c baking cocoa
- 3 eggs
- 1 tsp vanilla
- 1 1/2 c semisweet chocolate chips
- 1/4 c whipping cream
- 1 tsp vanilla
directions
- 1
In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 10 minutes. Cool on wire rack.
- 2
Reduce heat to 325. 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 45-5 minutes or until center is almost set.
- 3
For topping, melt chocolate chips in a saucepan over low heat, stirring util 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 and mini chocolate kisses if desired.
Source: Sheryl Leonard
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