CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Chocolate Truffle Raspberry Cheesecake image

Provided by Taste of Home

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup white baking chips, melted and cooled
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
3 large eggs, lightly beaten
3 tablespoons seedless raspberry jam
TRUFFLE LAYER:
1-1/4 cups heavy whipping cream
1/3 cup sugar
2 cups semisweet chocolate chips
3 tablespoons seedless raspberry jam
Fresh raspberries and mint leaves, optional

Steps:

In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

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