Shelly's Recipe

CHOCOLATE TRUFFLE CHEESECAKE

Category: Cheesecake

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

Filling:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 (8 oz) pkg cream cheese, room temperature
1 cup sugar
1/3 cup baking cocoa
3 eggs, lightly beaten
1 tsp vanilla extract

Topping:
1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 tsp 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 inch 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.