- 16
Ingredients
- Crust and Filling:
- 2 cups chocolate cookie crumbs
- 1/3 cup butter, melted
- 8 oz bittersweet baking chocolate
- 2 packages (8 oz each) cream cheese, softened
- 1/3 cup sugar
- 3 eggs
- 2 containers (8 oz each) sour cream
- 4 teaspoons instant coffee granules or crystals
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 44 square milk chocolate truffles with a
- smooth filling (from three 3.5-oz packages)
- Topping:
- 4 oz white chocolate baking bars
- 1 container (8 oz) sour cream
Preparation
Step 1
1. Heat oven to 350°F. In medium bowl, mix cookie crumbs and butter until well blended. Press in bottom and 1½ inches up sides of ungreased 10-inch springform pan.
2. Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, the instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
3. Bake 45 to 55 minutes or until edges are set. Turn off oven; let cheesecake stand in oven with door slightly ajar for 10 minutes. Cool cheesecake in pan on cooling rack 30 minutes. Refrigerate at least 3 hours or until chilled.
4. To serve, remove side of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake. Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.
1 ServiNg: Calories 560