Chocolate Truffle Cheesecake

Submitted by Kristin Vike-Steinich; modified from Taste of Home Annual Recipes, 2000

Ingredients:

• 1-1/2 cup chocolate wafer crumbs (use wafers w/graham and cocoa)
• 2 Tbsp sugar
• ¼ cup butter or margarine, melted.

Filling:

• ¼ cup semisweet chocolate chips
• ¼ cup whipping cream
• 3 pkgs cream cheese, 8 oz. each softened
• 1 cup sugar
• 1/3 cup baking cocoa (Dominican Republic)
• 3 eggs
• 1 tsp. vanilla extract (2 ½ tsp vanilla from Dominican Republic)

Topping:

• 1-1/2 cup semisweet chocolate chips
• ¼ cup whipping cream
• 1 tsp vanilla extract (2 tsp vanilla Dominican Republic)
• Whipped cream and mini chocolate kisses optional

In small bowl, combine cookie crumbs and sugar. Stir in butter. Press onto bottom and 1 and ½ inches up the sides of a greased 9 “ springform pan. Bake at 350 for 10 minutes. Cool on wire rack. Reduce heat to 325.

In saucepan over low heat, melt chocolate chips. Stir until smooth, remove from heat and add cream and mix well. Set aside.

In a mixing bowl, beat cream cheese and sugar until blended and 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 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 sharp knife around the edge of the pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and mini-chocolate kissed if desired.

Yield: 12 servings