Chocolate Truffle Cheesecake Recipe

Ingredients <br>- 9 ounces chocolate wafer cookies <br>- 1/4 cup butter, melted <br>- 1/2 cup whipping cream <br>- 6 ounces semisweet chocolate, chopped <br>- 3 (8 ounce) packages cream cheese <br>- 1 cup sugar <br>- 1/3 cup unsweetened cocoa powder <br>- 3 large eggs <br>- 1 tablespoon vanilla <br><p></p>Directions <br>step 1: In a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350 degree oven until crust looks dry, about 10 minutes. <br>step 2: In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces chocolate, and stir until smooth. <br>step 3: In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla; beat until blended. Scrape into crust; spread level. <br>step 4: Bake cheesecake in a 325 degree regular or 300 degree convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour. <br>step 5: In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces chocolate, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day. <br>step 6: Run a knife between cake and pan rim; remove rim. Cut cake into wedges. <br>

Ingredients
- 9 ounces chocolate wafer cookies
- 1/4 cup butter, melted
- 1/2 cup whipping cream
- 6 ounces semisweet chocolate, chopped
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3 large eggs
- 1 tablespoon vanilla

Directions
step 1: In a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350 degree oven until crust looks dry, about 10 minutes.
step 2: In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces chocolate, and stir until smooth.
step 3: In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla; beat until blended. Scrape into crust; spread level.
step 4: Bake cheesecake in a 325 degree regular or 300 degree convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour.
step 5: In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces chocolate, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day.
step 6: Run a knife between cake and pan rim; remove rim. Cut cake into wedges.

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