Bittersweet Chocolate Truffle Cheesecake
Author/Submitted by: Baker's(tm) Chocolate
chocolate wafer(cracker) crumbs
Two 8 Ounce cream cheese
Cold coffee or coffee liqueur*
bittersweet chocolate, melted
whipping (heavy) cream
Preheat oven to 350 degrees F.
Crust: Combine the crumbs and butter and press the mixture onto the bottom
of a 9 ingh springform pan;refrigerate the crust while the filling is being
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 cursl 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.
* I prepared this recipe using the liqueur and I received a standing ovation
from the tasters!