Shelly's Recipe

CHOCOLATE TRUFFLE CHEESECAKE

Category: Cheesecake

Crust
1 cup chocolate cookie crumbs
2 tbsp unsalted melted butter
2 tbsp brown sugar

Cake
2 oz semi-sweet chocolate, melted and cooled
2 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 can condensed milk
3 eggs
2 tsp vanilla extract

Garnish
Sifted cocoa, confectioners sugar, chunks of store-bought, cut-up truffles or melted white and dark chocolate drizzled on top of finished cake

Preheat oven to 325. Line a 7 inch cheesecake pan on the outside, as snugly as you can, with foil. Fill a small roasting pan with water so that when cake pan sits in it, the water comes up half up sides. Toss crust ingredients into bottom of cheesecake pan to blend and press into place.

Cake: Melt chocolate and set aside to cool. Place cream cheese and sugar in a food processor and blend well. Add condensed milk, eggs and vanilla and process until smooth. Remove 1/2 cup batter and blend into melted chocolate.

Pour remaining batter into cheesecake pan, and then swirl in chocolate batter. Place the roasting pan in the over and fill it with water. Place the cheesecake pan in the water. Bake until cake is barely set, about 30-40 minutes. Cool 1 hour in oven, then on counter about another hour and then refrigerate at least 6 hours before serving. Garnish as desired.