Ingredients
2
cups chocolate cookie crumbs
1/3
cup butter, melted
8
oz. bittersweet chocolate
2
(8-oz.) pkg. cream cheese, softened
2/3
cup sugar
3
eggs
2
(8-oz.) containers sour cream
4
teaspoons instant coffee granules or crystals
1
teaspoon vanilla
1/4
teaspoon salt
44
square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)
4
oz. white chocolate baking bar
1
(8-oz.) container sour cream
Preparation
Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.
Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.
