Chocolate Truffle Cheesecake

By awright0511

Ingredients

• FILLING:
• 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 1/4 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 3 packages (8 ounces each) Kraft Philadelphia® - Cream Cheese, softened
• 1 cup sugar
• 1/3 cup baking cocoa
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• TOPPING:
• 1-1/2 cups (9 ounces) semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Whipped cream and miniature chocolate kisses, optional

Details

Servings 12

Preparation

Step 1

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until 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. Return pan to baking sheet.

Bake for 45-50 minutes or until center is almost set.

For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling.

Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.