Fresh Friday: Chocolate Truffle Cheesecake

Crust:

1 cup chocolate wafer crumbs (or regular graham crackers)

2 tbsp sugar

1/4 cup melted butter

Combine and press into the bottom of a 9 inch spring form pan and bake at 350 for 10 minutes. Cool.

Filling:

1/4 cup semisweet chocolate chips

1/4 cup whipping cream

3 packages (8 oz each) softened cream cheese

1 cup sugar

1/3 cup baking cocoa

3 eggs

1 tsp vanilla

In a saucepan over low heat, melt the chocolate chips, stirring constantly, stir until smooth. Remove from heat, add whipping 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 mixture just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake at 325 for 45-50 minutes or until center is almost set.

Topping:

1 cup chocolate chips

1/2 cup whipping cream

Melt chocolate chips in a saucepan over low heat, stirring constantly until smooth. Remove from heat and add whipping cream stirring until smooth. Spread this over the filling. Refrigerate overnight.

This cheese cake is delicious and very rich. I would serve tiny slivers with a dollop of whipped cream to tone it down a notch.

Happy Holidays!