Chocolate Truffle Cheesecake

Ingredients

• 8 oz bittersweet chocolate chopped
• 2 tablespoons butter melted
• 10 servings chocolate fresh white
• 1.5 cups chocolate-hazelnut pirouette cookies dark with keebler chocolate and almond shortbread sandies) crushed
• 32 oz cream cheese softened
• 4 large eggs 
• 10 servings topping 
• 14 oz condensed milk sweetened canned
• 2 teaspoons vanilla extract 
• 1 cup whipping cream 

Equipment

• frying pan
• oven
• knife
• wire rack
• stand mixer
• microwave
• springform pan

Directions

1. Preheat oven to 30
2. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.
3. Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
4. Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth.
5. Add sweetened condensed milk and vanilla, beating just until combined.
6. Add eggs, 1 at a time, beating at low speed just until blended after each addition.
7. Add chocolate mixture, beating just until blended.
8. Pour batter into prepared crust.
9. Bake at 300 for 1 hour and 5 minutes or just until center is set. Turn oven off.
10. Let cheesecake stand in oven with door closed 30 minutes.
11. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
12. Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving.
13. Garnish, if desired.