Chocolate Raspberry Truffle Cheesecake Recipe

2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
8 ounces semisweet chocolate squares,    cut into 1/2-inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1-inch cubes
8 ounces sour cream
1 cup granulated sugar
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur
Raspberry Sauce
Whipped cream
Fresh mint leaves

Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground.

With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.

Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped cream and fresh mint leaves, if desired.

Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch

Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, pur?e and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool.

More Chocolate Cheesecake Recipes at Best-Cheesecake-Recipes.com

Chocolate Velvet Cheesecake Recipe

Chocolate Velvet Cheesecake

BASE

1 c Vanilla wafer crumbs 1/2 c Chopped pecans 3 T Granulated sugar 1/4 c Margarine, melted

BODY

2 pk 8-ounce cream cheese, soften

1/2 c Packed brown sugar

2 Eggs

1 pk 6-ounce semi-sweet chocolate

3 T Amaretto

TOPPING

2 c Sour cream

2 T Granulated sugar

BASE: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.

BODY: Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325, 35 minutes.

TOPPING: Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.

Chocolate Cheesecake

Chocolate Amaretto Cheesecake

Chocolate Amaretto
Cheesecake Crust
1 1/2 cups finely chopped blanched almonds
2 tablespoons granulated sugar
3 tablespoons butter, melted

 Preheat the oven to 350 degrees F.Combine the almonds, sugar and butter in a mixing bowl, mixing well. Press onto the bottom and 1/3 of the way up the sides of a 9-inch springform pan. Bake for 15 to 20 minutes or until lightly browned. Reduce the oven heat to 325 degrees F.

 Filling
5 ounces milk chocolate chips
 5 ounces semisweet chocolate chips
2 tablespoons butter
1/3 cup amaretto liqueur
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 eggs
1 cup sour cream (at room temperature)

 Melt the chocolate chips and butter with the Amaretto in a double boiler, stirring until smooth. In a mixing bowl, beat the cream cheese and sugar together. Add the eggs and sour cream, mixing well. Pour in the chocolate mixture and blend. Pour into the prepared crust and bake for 45 minutes. Cool to room temperature and remove the sides of the pan. Chill before serving.

 Chocolate Cheesecake