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Chocolate Truffle Cheesecake

Yield Makes 12 servings
Three layers of chocolate make Jane Shapton's creamy cheesecake a dessert for serious chocolate lovers. Serve it with whipped cream and raspberries.


  • 9 ounces chocolate wafer cookies
  • 1/4 cup (1/8 lb.) butter, melted
  • 1/2 cup whipping cream
  • 6 ounces semisweet chocolate, chopped
  • 3 8-ounce packages cream cheese
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 large eggs
  • 1 tablespoon vanilla

Nutrition Information

  • calories 514
  • caloriesfromfat 63 %
  • protein 8.5 g
  • fat 36 g
  • satfat 21 g
  • carbohydrate 44 g
  • fiber 2.2 g
  • sodium 353 mg
  • cholesterol 138 mg

How to Make It

  1. In a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350° oven until crust looks dry, about 10 minutes.

  2. In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces chocolate, and stir until smooth.

  3. In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla; beat until blended. Scrape into crust; spread level.

  4. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour.

  5. In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces chocolate, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day.

  6. Run a knife between cake and pan rim; remove rim. Cut cake into wedges.