CHOCOLATE TRUFFLE CHEESECAKE
Plan ahead...needs to chill overnight
Serves 12
CRUST:
1-1/2 c. chocolate wafer crumbs
2 T. sugar
1/4 c. butter or margarine, melted
In a small bowl, combine cookie 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-F for 10 minutes.
Cool on a wire rack. Reduce Oven Heat to 325-F.
FILLING:
1/4 c. semisweet chocolate chips
1/4 c. whipping cream
3 pkg. (8 oz., each) cream cheese, softened
1 c. sugar
1/3 c. baking cocoa
3 eggs
1 tsp. vanilla extract
In a saucepan, melt chocolate chips; stir until smooth. Remove from
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 45-50 minutes or until center is almost set.
TOPPING:
1-1/2 c. semisweet chocolate chips
1/4 c. whipping cream
1 tsp. vanilla extract
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. Refrigerate overnight. Carefully run a
knife around edge of pan to loosen. Remove sides of pan.
Just before serving, garnish with whipped cream and miniature
chocolate kisses if desired.
Submitted by Phyllis A.
July 26, 2000
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