Chocolate Fudge Truffle Cheesecake

Chocolate Fudge Truffle Cheesecake 

This ultra-decadent cheesecake combines a rich chocolate crust, creamy chocolate cheesecake filling, and a luscious ganache topping. Perfect for true chocolate lovers!

Ingredients:

• For the Crust:

• 1 cup graham crackers, crushed
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter

• For the Cheesecake Filling:

• 12 oz bittersweet chocolate chips (Ghirardelli preferred)
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 tbsp baking cocoa powder
• 5 large eggs
• 3/4 cup heavy whipping cream
• 2 tsp vanilla extract

• For the Ganache Topping:

• 6 oz semi-sweet chocolate bar (for ganache and shavings)
• 2/3 cup heavy whipping cream
• 2 tbsp butter, melted

• For Garnishing:

• Reddi-Wip
• Chocolate syrup

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (160°C).

2. Prepare the Crust:

Crush graham crackers using a rolling pin in a plastic bag.

In a small bowl, combine graham cracker crumbs, granulated sugar, and cocoa powder.

Mix in melted butter until combined, then press the mixture firmly into the bottom of a 9-inch springform pan.

3. Melt the Chocolate for the Filling:

Fill the bottom of a double boiler with water and bring it to a simmer.

Place bittersweet chocolate chips in the top section of the boiler, stir occasionally until melted, and set aside.

4. Prepare the Cheesecake Filling:

In a food processor, blend softened cream cheese until smooth.

Add granulated sugar, brown sugar, and cocoa powder; pulse until well combined.

Add eggs, heavy cream, and vanilla extract, and mix again until fully incorporated.

Pour in the melted chocolate and pulse for 20-30 seconds until smooth.

5. Assemble and Bake:

Pour the cheesecake filling into the prepared crust.

Bake for 75-80 minutes until the center is slightly jiggly but mostly set.

Remove from the oven, run a knife around the edges to loosen the cake, and let it cool completely in the pan.

Once cool, cover and refrigerate for 4-6 hours.

6. Prepare the Ganache Topping:

Heat whipping cream and butter in the microwave for 60-90 seconds.

Break the semi-sweet chocolate bar into pieces and add it to the warm cream. Let sit for 1 minute, then stir until the chocolate is fully melted.

Let the ganache cool to room temperature, then pour it over the cold cheesecake.

7. Garnish and Serve:

Optionally, grate or shred the remaining chocolate bar into curls and sprinkle over the ganache.

Allow the ganache to set for about 1 hour.

Slice the cheesecake with a sharp knife, cleaning the blade between cuts for clean slices.

Garnish each plate with a drizzle of chocolate syrup and a swirl of Reddi-Wip.

Enjoy this indulgent dessert that serves 16-20!