Chocolate truffle cheesecake If you delight in the taste of chocolate, then this is the cheesecake for you. Every bite melts in your mouth. From Mary Jones of Cumberland Maine.

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 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

Method 

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 mixing 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. Yield: 12 servings.