BITTERSWEET CHOCOLATE TRUFFLE CHEESE
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
3 8-ounces cream cheese, soft
1 cup sugar
1/4 cup strong coffee
8 ounces chocolate, bittersweet
1/2 cup sour
4 ounces chocolate, bittersweet
1/2 cup heavy cream
Combine first 4 ingredients. Press mixture on bottom of a 9
inch springform pan. Refrigerate.
Beat cream cheese with
sugar. Add the eggs. Stir in the strong instant coffee, chocolate and sour
cream. Pour into pan. Bake at 350 degrees F. for 40 to 50 minutes or until
center is barely set. Refrigerate.
Shave a few curls of
chocolate for garnish. Heat the cream with remaining chocolate until melted and
smooth. Spoon over cake. Garnish with curls.