Chocolate Truffle Cheesecake

One of my favorite things to bake is cheesecake. Since I did not have a chance to make anything new lately, I finally decided to try a new cheesecake from one of my favorite baking books 125 Best Cheesecake Recipes by George Geary. I will begin by saying that the cappuccino cheesecake has always been a family favorite, and one of the reasons why I couldn't make any new cheesecakes for the longest time is because I'd either be making that or an Oreo Cheesecake (second favorite). WELL...let's just say that after making this cheesecake, I don't think I'll be making either cappuccino OR Oreo for a long time because this became the all-time favorite. It's sinfully delicious and just perfect for chocolate lovers. The pieces of truffle inside are like hidden treasures waiting to be devoured and melt in your mouth. You can decorate the top with pieces of truffle/chocolate shavings and whipping cream, or serve as is.
Note: I did not make a decoration for the top due to laziness and it still tasted amazing. But definitely do the decoration if you can - it'll look and taste even better.

Before you start, you will need to do the following:
*Preheat oven to 350 degrees F
*Greased 9-inch springform/cheesecake pan with 3-inch sides

Ingredients:

Crust

• 1 1/2 cups chocolate sandwich cookie crumbs
• 1/4 cup (4 tbsp) unsalted butter, melted

Filling

• 1/2 cup whipping cream
• 8 oz bittersweet or semi-sweet chocolate, chopped fine
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1 tbsp all-purpose flour
• 1/2 cup sour cream
• 1 tsp vanilla

Decoration

• Classic whipped cream topping (See recipe below)
• 1/2 cup chocolate shavings

1. For the crust, in a medium bowl, mix cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. For the truffle that will go in the filling, in a small saucepan over high heat, bring cream to a boil. Pour over the chopped up chocolate in a bowl and stir until blended. Set aside in the freezer until very firm.

3. Next, in a large bowl, beat cream cheese and sugar on medium-high for 3 minutes. Add eggs, one at a time, beating after each addition. Add cocoa powder, flour, sour cream, and vanilla. 

4. Take out the truffle mixture from the freezer, and using a spoon, scrape firm chocolate mixture into small pieces and fold (using a rubber spatula) into the batter.

5. Take out the frozen crust from the freezer. Pour the cheesecake mixture over the frozen crust, and bake the cheesecake for 45-55 minutes or until the top is light brown.

6. After the cheesecake is done and you take it out of the oven, cool the cheesecake on a rack for 2 hours. Then, cover and refrigerate for 6 hours before decorating.

7. For the decoration, ice the top of the cake with the classic whipped cream topping or pipe rosettes around the top of the cake, if desired. Top with chocolate shavings.

Classic Whipped Cream Topping:

Ingredients:

1/2 cup whipping cream

2 tbsp granulated sugar

1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. 

2.With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Note: After the soft peaks stage, DO NOT OVERWHIP, otherwise the whipping cream will turn into butter and you will have to make a new batch.