Fudge Truffle Cheesecake

Made this for the first time today and everyone was crazy over it! I added a semisweet white chocolate drizzle and that really perfectly offset the richness of the cheesecake itself. Extra vanilla as well (2 tbsp, I don't play around!) I also used chocolate graham crackers in place of the wafers to save time, turned out fine and much easier. If you're like me and don't own any heat safe bowls to form a double boiler, you can totally melt the chocolate chips in a regular pot on the stove, just be sure to use very low heat and stir constantly until smooth in order to avoid scorching the chocolate.

Came out deelish! Dense cheesecake with great cookie crust. Great for chocoholics like myself :)

I made the recipe as stated. I used some of the suggestions from previous reviewers about leaving it in the oven while it cooled down. .The cheesecake was very rich and chocolaty. It was a hit at the Prayer and Soup dinner at my church. I will make again. Very easy recipe with no unusual ingredients (sour cream, heavy cream)

FANTASTIC! DECADENT! These are the most common expressions from anyone that has had this after I've made it. Now for the hints, mods, and the steps I follow in their order. It is vital that all ingredients are at room temp. MODS: 2 c. vanilla wafer crumbs (I use a whole box of Nilla brand), 1/2 c. unsweetened cocoa powder (I use Hershey's Special Dark 100% cacao powder*), 2/3 c. confectioners sugar, 1/2 c. unsalted butter, I use a 50-50 mix of semi-sweet and dark chocolate chips* (both Ghirardelli brand). *We prefer a dark chocolate taste. STEPS: 1. I pre-fluff the cream cheese using a handheld electric hand mixer. Scrape down the sides with a spatula then set this aside for later. 2. I use a food processor to make the vanilla wafer crumbs, add 1/4 of the box at a time, pulse until all are uniform and fine. 3. Still in the FP, I add the cacao powder then sugar and blend. 4. Pulse in the butter a tsp at a time. 5. Move the crust into the springform pan. HINT: Use fingers and the bottom & sides of a small glass to evenly distribute and shape the crust. I find at least a 2-1/2" high sidewall is needed. 6. Back to the fluffed cream cheese to slowly beat in the eggs, then the can of milk, and vanilla. HINT: Use a slightly damp towel under the bowl to secure it from moving as you mix in the other ingredients. 7. Using a small ladle I slowly beat in the melted chocolate. HINT, I like to have a helper hold the hand mixer while I ladle and scrape. 8. Pour the batter into the ready cr

Made as written. It's a yummy cake. Rich and decadent.

So good! Had a 9 in baking dish but ended up with two pies worth of batter somehow. This is so good! You really have to love chocolate because it is a rich dessert but very good.