chocolate truffle cheesecake

How To Make chocolate truffle cheesecake

• 1

  Preheat oven to 350 degrees F. Grease sides and bottom of a 9 inch springform pan.
• 2

  Crust: In a small bowl, combine cookie crumbs and sugar, stir in butter. Press into the bottom and 1 1/2 inches up the side of the prepared springform pan. Bake for 10 minutes. Cool on a wire rack. Reduce heat to 325 degrees F.
• 3

  Filling: In a saucepan over low heat melt chocolate chips; stir until smooth. Remove from heat and add the cream; mix well. Set aside.
• 4

  In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour into crust.
• 5

  Bake in a water bath by settting pan in a 14.5×10.5×2 roasting pan. Fill halfway up the springform pan with warm water and carefully place on oven rack in the center of the oven. Bake for 45-50 minutes or until center is almost set.
• 6

  Topping: Melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat. Stir in cream and vanilla; mix well. Spread over filling.
• 7

  Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Carefully loosen springform and remove sides of pan.
• 8

  Before serving garnish with whipped topping and kisses if desired.
• 9

  For easier slicing; remove cake from refrigerator about 10-15 minutes before serving.
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