Chocolate Truffle Cheesecake

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chocolate-truffle-cheesecake

Crust:
1-1/2 cups vanilla wafer crumbs
½ cup powder sugar
1/3 cup cocoa
1/3 cup melted butter or margarine
Filling:
2 cups semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla
Preheat oven to 300 degrees. Stir together crust ingredients and press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. Melt chocolate chips and stir until smooth. Beat cream cheese until fluffy. Beat in sweetened condensed milk, then melted chocolate, then eggs one at a time and finally, vanilla. Pour into prepared crust and bake for about 65 minutes. Cool on wire rack. Run knife around edges and remove sides. Keep refrigerated.

One thought on “Chocolate Truffle Cheesecake

  1. I also made this one for Shavuos. It was very different from the ooey gooey one, but equally excellent. Texture was silky smooth and even though the recipe didn’t call for it, I surmised that the broken up chocolate on top of the cheesecake was Toblerone so I bought some and piled it on top just like in the photo. Looked very professional! Lots of “oohs” and “ahhs” both when I brought it to the table and when it was tasted.

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