Recipe: Chocolate Truffle Cheesecake - 2 recipes (one with Chocolate Glaze)

BAKER'S BITTERSWEET CHOCOLATE TRUFFLE CHEESECAKE

FOR THE CRUST:
1 1/3 cups chocolate wafer crumbs
1/3 cup butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1/4 cup cold coffee or coffee liqueur*
8 squares (1 ounce each) bittersweet chocolate, melted
1/2 cup sour cream
FOR THE CHOCOLATE GLAZE:
4 squares (1 ounce each) bittersweet chocolate
1/2 cup heavy (whipping) cream

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine the crumbs and melted butter and press the mixture onto the bottom of a 9-inch springform pan; refrigerate the crust while the filling is being prepared.

TO MAKE THE 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.

TO MAKE THE CHOCOLATE 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.

TO SERVE:
Spoon the glaze over the prepared cheesecake and garnish it with the reserved curls.

*I prepared this recipe using the liqueur and I received a standing ovationfrom the tasters!

Source: Baker's Chocolate
Makes 1 (9-inch) cheesecake

---

CHOCOLATE TRUFFLE CHEESECAKE

Chocolate Crumb Crust (recipe follows)
3 packages (8 ounces each) cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) bag semi-sweet chocolate chips, melted
4 eggs
2 1/2 teaspoons pure vanilla extract
Whipped cream (optional, for serving)

Preheat oven to 300 degrees F.

Prepare Chocolate Crumb Crust; set aside.

In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Gradually add melted chocolate, eggs and vanilla; beat until smooth. Pour into prepared crust.

Bake 1 hour and 15 minutes or until set. Cool, then refrigerate.

To serve, garnish with whipped cream if desired. Keep leftovers refrigerated.

CHOCOLATE CRUMB CRUST

1 3/4 cups vanilla wafer crumbs
1/2 cup confectioners sugar
1/3 cup unsweetened cocoa
1/3 cup butter or margarine, melted

Combine all ingredients for the crust in a mixing bowl. Stir well to thoroughly combine. Press into 9-inch springform pan.