Chocolate-Raspberry Truffle Cheesecake

9 hours Prep: 35 minutes Cook: 55 minutes

801 calories per serving view nutrition facts

1 Cake suggest servings

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Ingredients


Crust
2 1/2	cups	chocolate wafer crumbs
1/3	cup	butter	or margarine, melted
1/2	cup	sugar

Filling
8	ounces	chocolate, semisweet	semisweet, cut into 1/2 inch cubes
1/4	cup	coffee	hot and strong
8	ounces	cream cheese	cut 1 inch cubes
8	ounces	sour cream
1	cup	sugar
2	large	eggs
2	tablespoons	cream	whipping
1	teaspoon	vanilla extract
1/4	cup	liqueur	raspberry

Directions

Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press in bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.

Filling: Position knife blade in food precessor 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 prepared crust, and bake at 350-degrees 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.

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Nutrition Facts

Serving Size 256g

Amount per Serving

Calories 801 58% of calories from fat

	% Daily Value*
Total Fat 51.0g	79%
Saturated Fat 31.0g	157%
Trans Fat 0.0g
Cholesterol 240mg	80%
Sodium 349mg	15%
Total Carbohydrate 80.0g	27%
Dietary Fiber 0.0g	0%
Sugars 75.0g
Protein 10.0g	19%