Bittersweet Chocolate Cheesecake with White Truffle Sauce
2 pkgs. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar (may use Splenda)
1 tablespoon all-purpose flour (see note)
8 ounces bittersweet chocolate, melted and cooled
White Truffle Sauce:
1 pkg. (6 oz.) white chocolate, chopped
2 tablespoons margarine or butter
1/2 cup whipping (heavy) cream
Heat oven to 275ºF. Lightly grease 9-in. springform pan. Beat cream cheese and vanilla on medium speed in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate; pour into pan. Bake about 1 hour 15 minutes or until center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled.
Meanwhile, prepare White Truffle Sauce. Heat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining
Note for low-carbers: Omitting flour didn't seem to make a difference. May also want to omit white truffle sauce and just use whipped cream for topping.