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    Chocolate Truffle Cheesecake Recipe

    Source of Recipe

    TOH (Prize Winning Recipe)

    Recipe Link:

    List of Ingredients

    * 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
    * 2 tablespoons sugar
    * 1/4 cup butter, melted

    * 1/4 cup semisweet chocolate chips
    * 1/4 cup heavy whipping cream
    * 3 packages (8 ounces each) cream cheese, softened
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    * 1 cup sugar
    * 1/3 cup baking cocoa
    * 3 eggs, lightly beaten
    * 1 teaspoon vanilla extract

    * 1-1/2 cups (9 ounces) semisweet chocolate chips
    * 1/4 cup heavy whipping cream
    * 1 teaspoon vanilla extract
    * Whipped cream and miniature chocolate kisses, optional


    * In a small bowl, combine wafer 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 a wire rack. Reduce heat to 325.

    * For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large 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. Return pan to baking sheet.

    * Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

    * Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

    Yield: 12 servings.




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