Ingredients Jump to Instructions ↓

  1. Crust

  2. 2 cups chocolate cookie crumbs

  3. 1/3 cup butter, melted

  4. Filling

  5. 8 oz. bittersweet chocolate

  6. 2 (8-oz.) pkg. cream cheese, softened

  7. 2/3 cup sugar

  8. 3 eggs

  9. 2 (8-oz.) containers sour cream

  10. 4 teaspoons instant coffee granules or crystals

  11. 1 teaspoon vanilla

  12. 1/4 teaspoon salt

  13. 44 square milk chocolate truffles with a smooth filling (from three 3 1/2-oz. pkg.)

  14. Topping

  15. 4 oz. white chocolate baking bar

  16. 1 (8-oz.) container sour cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 550 (Calories from Fat 360),


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