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Ingredients
| chocolate wafers (crumbs): 1 1/2 cups (crumbed) |
| granulated sugar: 2 Tbl |
| salted butter (melted): 1/4 cup |
| semisweet chocolate chips (chips): 1/4 cup |
| heavy whipping cream (fluid): 1/4 cup |
| cream cheese: 3 8oz packages (softened) |
| granulated sugar: 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| eggs: 3 (large) |
| vanilla extract: 1 tsp |
| semisweet chocolate chips (chips): 1 1/2 cups |
| heavy whipping cream (fluid): 1/4 cup |
| vanilla extract: 1 tsp |
Chocolate Truffle Cheesecake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- In a 9 inch springform pain, combine cookie crumbs and sugar; stir in butter with a fork. Press onto the bottom and 1 1/2-inches up the sides of pan.
- Bake at 350*F (180*C) for 10 minutes. Cool on a wire rack.
- Reduce heat to 325*F (160*C).
- In a glass measuring cup, combine cream and chocolate chips; heat in microwave on high for 45-60 seconds and stir until smooth. 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 to 50 minutes or until center is almost set.
- Turn oven off and let cool in oven for 1 hour.
- For Topping, combine chocolate chips and cream. Heat in microwave on high for 60 seconds, then stir until smooth. Stir in vanilla. Spread over filling; Refrigerate overnight.