Chocolate truffle cheesecake

Yield: 12 Servings

Measure Ingredient
1 cup Chocolate wafer crumbs
3 tablespoons Margarine, melted
2 8-oz pkgs cream cheese, soft
⅔ cup Sugar
1 cup Semi sweet chocolate bits, melted
½ teaspoon Vanilla
Rasberry sauce

Raspberry Sauce: 1 10 oz pkg frozen red raspberris in a light syrup, thawed 3 tb whipping cream Place raspberries in food processor or blender; process until smooth. Strain. Stir in cream.

Cheesecake Directions: Preheat oven to 350. Stir together crumbs and margarine in small bow. Press onto bottom of 9 inch springform pan.

Bake 10 minutes. Beat Cream cheese and sugar in large mixing bowl at medium speed until well blended. Add eggs, one at a tiome, mixing well after each addition. Blend in chocolate chips and vanilla; pour over crust. Bake 45 minutes. Looose cake from rim of pan; cool before removing rim of pan. Chill.

Spoon Creamy Raspberry sauce onto each serving plate. Place slice of cheesecake over sauce. Garnish as desired.

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