Chocolate Truffle Cheesecake

• 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

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 350u0b0 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 325u0b0 regular or 300u0b0 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.

chocolate wafer cookies, butter, whipping cream, chocolate, cream cheese, sugar, unsweetened cocoa, eggs, vanilla

Taken from www.myrecipes.com/recipe/chocolate-truffle-cheesecake-0 (may not work)