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Buttersweet Chocolate Truffle Cheesecake




Source of Recipe


CD Kitchen


List of Ingredients




1 1/3 cups chocolate wafer crumbs
1/3 cup butter -- melted
16ounces cream cheese -- softened
1 cup sugar
3eggs
1/4 cup cold coffee or coffee liqueur
8 ounces bittersweet chocolate -- melted
1/2 cup sour cream
4 ounces bittersweet chocolate
1/2 cup whipping (heavy) cream


Recipe



Preheat oven to 350 degrees F.
Crust: Combine the crumbs and butter and press the mixture onto the bottom
of a 9 inch springform pan. Refrigerate the crust while the filling is being
prepared. Filling: Beat the cream cheese with the sugar until blended and
smooth. Beat in the eggs, one at a time. Beat in the coffee (or liqueur),
then the melted chocolate. Blend in the sour cream. Pour the filling over
the prepared crust, smoothing the top.

Bake the cheesecake for 40 to 50 minutes or just until the center is barely
set. Cool it on a wire rack, then in the refrigerator overnight. Run a sharp
knife around the cheesecake to loosen it from the rim. Remove the rim.

Glaze: Save a few curls from the back of one of the squares of chocolate;
reserve them for the garnish. Bring the whipping cream to a simmer over low
heat; add the remaining chocolate and stir the mixture until smooth. Spoon
the glaze over the prepared cheesecake and garnish it with the reserved
curls.