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BITTERSWEET CHOCOLATE TRUFFLE CHEESE CAKE
Serves: 10-12
For crust:
1/4 cup
sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
For filling:
3 8-ounces cream cheese, soft
1 cup sugar
3 eggs
1/4 cup strong instant coffee
8 ounces chocolate, bittersweet
1/2
cup sour cream
For glaze:
4 ounces chocolate, bittersweet
1/2 cup
heavy cream
Crust:
Combine
first 4 ingredients. Press mixture on bottom of a 9-inch spring form pan.
Refrigerate.
Filling:
In an electric mixer, beat cream cheese
with sugar. Add the eggs one at the time, while beating continuously. Stir in
the strong instant coffee, chocolate and sour cream.
Pour into pan. Bake at
350 degrees for 40 to 50 minutes or until center is barely set.
Refrigerate.
Glaze:
Shave a few curls of chocolate for garnish.
Heat the cream with remaining chocolate until melted and smooth. Spoon over
cake. Garnish with curls.
