Fudge Truffle Cheesecake 1
CHOCOLATE CRUST: 1 cup CHOCOLATE WAFER COOKIE -- CRUMBS 4 tablespoons UNSALTED BUTTER -- MELTED CHOCOLATE GANACHE: 2 pounds BITTERSWEET CHOCOLATE -- FINELY CHOPPED 2 cups HEAVY CRE...
Ingredients
- 4tablespoons unsalted butter -- melted
- 2cups heavy cream
- 1/2cupheavy cream
- 2tablespoons vanilla extract
- 11/2 pounds cream cheese -- softened
- 11/2 cups granulated sugar
- 4large eggs -- at room temp
Directions
- 1
CHOCOLATE CRUST: 1 cup CHOCOLATE WAFER COOKIE -- CRUMBS 4 tablespoons UNSALTED BUTTER -- MELTED CHOCOLATE GANACHE: 2 pounds BITTERSWEET CHOC
- 2
Remove the sides from a 10-by-3-inch springform pan
- 3
Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan
- 4
Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side of the p
- 5
Wrap the foil overhang halfway up the outside of the pan
- 6
Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.) In a small bowl
- 7
Press the mixture evenly over the bottom of the prepared pan
- 8
Refrigerate the crust while you prepare the ganache and filling