Chocolate Truffle Cheesecake II


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
Filling:
1/4 cup semisweet chocolate chips
1/4 cup whipping cream
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla
Topping:
1-1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1 teaspoon vanilla


Directions

In a small bowl, combine cookie crumbs and sugar. Stir in butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Bake at 350ºF for 10 minutes. Cool on a wire rack. Reduce heat to 325ºF. In a saucepan over low heat, 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. For topping, 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 the edge of the pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and miniature


chocolate kisses if desired.


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