Chocolate Truffle Cheesecake

You may remember that I made this ultra rich cheesecake for Ryker for his birthday this fall. I posted pictures of the dessert but I never posted the recipe.



Well, today, 8 months later, you get the recipe.



I'm posting this today because as you read this I am likely in the midst of baking one of these beauties.



You see, back at that birthday party in November my cousin's fiance tried a piece of the cheesecake and declared that he had to have it for his groom's cake at their wedding on July 4th of this year.



So today I am making six Chocolate Truffle Cheesecakes for the wedding tomorrow. Join my and try one for yourself.

Chocolate Truffle Cheesecake

Crust:

1 1/2 cups chocolate wafer crumbs
2 T. sugar
1/4 cup butter, 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 t. vanilla

Topping:

1 1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1 t. vanilla

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 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.

In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well. Set aside.

Ina mixing bowl, beat cream cheese and sugar until smooth. Add coca 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 the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run knife around edge of pan to loosen. Remove sides of pan.

Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

Yield: 12 Servings