Chocolate Truffle Cheesecake

• 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 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 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups (9 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Whipped cream and miniature milk chocolate kisses, optional

1. 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. Place pan on
2. and bake at 350u0b0 for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325u0b0.
3. For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. 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 the melted chocolate mixture just until blended. Pour over crust. Return pan to
4. .
5. Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. 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.
6. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

chocolate wafer crumbs, sugar, butter, semisweet chocolate chips, heavy whipping cream, cream cheese, sugar, baking cocoa, eggs, vanilla, chocolate chips, heavy whipping cream, vanilla, cream

Taken from www.tasteofhome.com/recipes/chocolate-truffle-cheesecake/ (may not work)