Chocolate Truffle Cheesecake

Chocolate Truffle Cheesecake
Chocolaty, melt-in-your-mouth goodness!

CRUST:
1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted

FILLING:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 packages (8 ounces each) 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
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and miniature chocolate kisses, optional



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, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. 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, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. 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. Yield: 12 servings. 

NOTE: Really won’t serve 12 - more like ONE in my house. Somethings you just don’t share. LOL