Mocha Truffle Cheesecake

Mocha Truffle Cheesecake
Write a review
  1. Crust
  2. 2 cups chocolate cookie crumbs
  3. 1/3 cup butter, melted
  4. Filling
  5. 8 oz. bittersweet chocolate
  6. 2 (8-oz.) pkg. cream cheese, softened
  7. 2/3 cup sugar
  8. 3 eggs
  9. 2 (8-oz.) containers sour cream
  10. 4 teaspoons instant coffee granules or crystals
  11. 1 teaspoon vanilla
  12. 1/4 teaspoon salt
  13. 44 square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)
  14. Topping
  15. 4 oz. white chocolate baking bar
  16. 1 (8-oz.) container sour cream
  1. 1
  2. Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
  3. 2
  4. Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
  5. 3
  6. Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
  7. 4
  8. Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.
  9. 5
  10. Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.