Chocolate Truffle Cheesecake

Ingredients:

Crust:

• 2 cups chocolate cookie crumbs
• 5 tbsp melted butter
• 2 tbsp granulated sugar

Cheesecake:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 8 oz semisweet chocolate, melted and slightly cooled

Chocolate Ganache:

• 6 oz semisweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1 tbsp butter

For Topping:

• Chocolate truffles
• Chocolate shavings or curls
• Cocoa powder, optional

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix chocolate cookie crumbs, melted butter, and sugar until evenly combined.
3. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then cool.
4. Beat cream cheese and sugar until smooth and creamy.
5. Add cocoa powder and mix until combined.
6. Beat in the eggs one at a time, mixing just until incorporated.
7. Add vanilla, sour cream, and melted chocolate. Mix until smooth, being careful not to overmix.
8. Pour the filling over the cooled crust and smooth the top.
9. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
11. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
12. For the ganache, heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for 2 minutes.
13. Stir until smooth, then add the butter and stir until glossy.
14. Spread the ganache over the chilled cheesecake.
15. Decorate with chocolate truffles and chocolate shavings.
16. Refrigerate for 30 minutes before slicing and serving.