Double Chocolate Truffle Cheesecake

• 1 12 cups chocolate sandwich style cookies, crumbs (I recommend the chocolate double stuff oreos)
• 14 unsalted butter, melted
• 12 cup heavy whipping cream
• 8 ounces bittersweet chocolate, chopped finely
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 14 cup unsweetened cocoa powder
• 1 tablespoon all-purpose flour
• 12 cup sour cream
• 1 teaspoon vanilla
• 8 ounces bittersweet chocolate, chopped finely
• 14 cup heavy whipping cream

1. In a medium bowl, mix cookie crumbs and butter.
2. Press into bottom of cheesecake pan and freeze.
3. In a small saucepan over high heat, bring cream to a boil.
4. Pour over chocolate in a bowl and stir until blended.
5. Set aside in the freezer until very firm.
6. In a large bowl, beat cream cheese and sugar on medium-high for 3 minutes.
7. Add eggs, one at a time, beating after each addition.
8. Add cocoa powder, flour, sour cream and vanilla.
9. Using a spoon, scrape firm chocolate mixture into small pieces and fold into batter.
10. Pour over frozen crust.
11. Bake for 45 to 55 minutes or until the top is light brown.
12. Cool on a rack for 2 hours.
13. Cover and refrigerate for 6 hours before decorating.
14. In a small saucepan over high heat, bring cream to a boil.
15. P.
16. our over chocolate in a bowl and stir until blended.
17. Using a spoon, drizzle melted chocolate over top decoratively as desired.
18. Put cake back in the fridge until serving.
19. If serving shortly after decorating, you can throw the cake in the freezer until the chocolate hardens.

chocolate sandwich, unsalted butter, heavy whipping cream, bittersweet chocolate, cream cheese, sugar, eggs, cocoa, flour, sour cream, vanilla, bittersweet chocolate, heavy whipping cream

Taken from www.food.com/recipe/double-chocolate-truffle-cheesecake-267084 (may not work)