Chocolate Truffle Cheesecake

Crust Ingredients:

1 1/2 cups vanilla wafers crumbs

1/2 cup powder sugar

1/3 cup cocoa

1/2 cup melted butter

Combined crushed wafers, sugar, cocoa and butter.  Press mixture into the bottom of a 9 inch

 springform pan.  Place the pan on a baking sheet and bake at 350 degrees for 10 minutes. Cool on a wire rack.

Filling Ingredients:

12 oz chocolate chips (melted)

3 8 oz packages of cream cheese, softened

1 14 oz can of sweetened condensed milk

4 eggs

2 teaspoons vanilla

Granche Topping:

1 1/2 cups (9 ounces) of chocolate chips

1/2 cup heavy whipping cream

1 teaspoon vanilla

Cream together the cream cheese and condensed milk until smooth.  Add melted chocolate and vanilla, mix until completely combined. Add to this mixture one egg and beat until combined, repeat until all eggs are combined and mixture is creamy.

Pour the filling over the crust and bake at 325 degrees for 45 - 50 minutes or util the center is almost set. 

For the topping, place chocolate chips in a bowl.  In a small saucepan heat cream just to a boil.  Pour the warm cream over the chocolate.  Stir until smooth, add in the vanilla.  

When the cheesecake has cooled cover the top with the topping and let cool until set.  After the topping has set carefully run a knife around the edges to loosen.  Cool 1 hour longer or refrigerate over night.  

May be served with a dollop of whipped cream.