Happy Birthday to Sarah...and a Chocolate Truffle Cheesecake!

We have always celebrated my sister's birthday on the 4th of July, for as long as I can remember!!! She was born on the 3rd, but my family always tends to gather on the 4th, giving us two reasons to celebrate :) My sister prepared a beautiful dinner (as usual) and I "attempted" to make her cake. I was trying to think of a little something different, so I decided to be daring and try a cheesecake...this time with a springform pan! This recipe comes from Taste of Home's Award Winning Recipes Cookbook, so I was assuming that meant it was going to be good ;) I definitely think it tasted better than it looked, although it was VERY rich! If you're a chocolate lover, this would be the perfect cake for you, but as I've mentioned a million times, I'm not a huge "dessert person". Everyone said they enjoyed it and I would certainly make it again. I hope you all had a wonderful day yesterday and that you enjoy the rest of the weekend!

Chocolate Truffle Cheesecake

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 eggs, lightly beaten
1 teaspoon vanilla extract

TOPPING:
1-1/2 cups (9 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and miniature chocolate kisses, optional

Directions:

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. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. 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 reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.

Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. 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.

Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

(Sarah, her husband and their little Hannah, right before cake time!)


Source: Taste of Home Award Winning Recipes