Bittersweet Chocolate Truffle Cheesecake

Ingredients:

• 1-1/3 cups chocolate wafer crumbs
• 1/3 cup butter, melted

• 2 pkgs. (8oz.) cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1/4 cup cold coffee or liqueur
• 8 squares bitter-sweet chocolate, melted
• 1/2 cup sour cream

• 4 squares bitter-sweet chocolate
• 1/2 cup whipping cream

Directions:

Preheat oven to 350 degrees F.

Crust:

Combine wafer crumbs and melted butter. Press evenly over bottom of 9' springform pan. Refrigerate while preparing cake.

Cake:

Beat cream cheese and sugar on high speed of electric mixer until smooth. Beat in eggs one at a time. Beat in coffee and melted chocolate. Blend in sour cream. Pour into prepared pan. Smooth the top.

Bake for 40 - 50 minutes or just until centre is barely set/

Cool completely on wire rack, then refrigerate overnight (can be stored in refrigerator 3 days or in freezer for up to 1 month)

Run sharp knife around edges to loosen from pan. Remove pan rim>

Glaze:

Shave a few curls off the back of 4 squares of chocolate. Reserve curls for garnish.

Bring whipping cream to a simmer over low heat, stirring constantly. Add remaining chocolate, stirring until melted and smooth

Spread over cake, letting glaze drizzle down sides. Set aside. Garnish with chocolate curls.

By Darlene in Mississauga

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