Chocolate Cheesecake with White Chocolate Sauce
2 pkgs. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon flour
8 ounces bittersweet baking chocolate, melted and cooled
6 ounces white baking bars, chopped
2 tablespoons butter or margarine
1/2 cup whipping cream
Lightly grease the bottom and sides of a 9-inch springform pan.
In a bowl beat cream cheese and vanilla on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour, then eggs one at a time. Beat in chocolate and pour into prepared pan. Bake at 275ºF for 1 hour 15 minutes or until center is set (may look wet and will slightly jiggle). Remove from oven and cool for 15 minutes. Run a knife along the side of the cheesecake to loosen, cover and refrigerate for
Melt white baking bars and butter in heavy 2-quart saucepan over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Whisk in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled
To serve: run a knife along side the cheesecake to loosen. Remove sides of pan and let cheesecake stand at room temperature for 15 minutes. Drizzle truffle sauce over cheesecake, cut and serve. Cover and refrigerate any remaining dessert.