Chocolate Truffle Cheesecake (Keturah’s 16th)

Ingredients

• 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 large 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 milk chocolate kisses, optional

Instructions

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. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°.
2. 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 the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
3. 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.
4. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.