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Mocha Truffle Cheesecake
Mocha Truffle Cheesecake
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Prep Time:
35 minutes
Total Time:
5 hours
Indulge in a decadent coffee cheesecake with white chocolate and sour cream topping for a show-stopping dessert.
Ingredients:
  • 2 cups chocolate cookie crumbs
  • 1/3 cup butter, melted
  • 8 oz. bittersweet chocolate
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2/3 cup sugar
  • 3 eggs
  • 2 (8-oz.) containers sour cream
  • 4 teaspoons instant coffee granules or crystals
  • 1 teaspoon vanilla
  • 44 square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)
  • 4 oz. white chocolate baking bar
  • 1 (8-oz.) container sour cream
Instructions:
  • Preheat the oven to 350°F and mix crust ingredients in a medium bowl until well combined. Press the mixture onto the bottom and 1 1/2 inches up the sides of an ungreased 10-inch springform pan.
  • Melt bittersweet chocolate according to package instructions. Let cool for 5 minutes. In a large bowl, cream together sugar and cream cheese until smooth. Mix in eggs one at a time until just combined. Stir in the cooled chocolate. Add sour cream, instant coffee, vanilla, and salt; mix until smooth. Gently fold in 36 truffles. Pour into prepared crust.
  • Bake at 350°F for 45-55 minutes until edges are set. Turn off oven, crack the door open, and let it sit for 10 minutes. Cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 3 hours until chilled.
  • Just before serving, take off the sides of the pan. Melt the white chocolate baking bar according to the package instructions. Add half of the sour cream, beat until smooth, then mix in the rest of the sour cream. Spread this mixture over the cooled cheesecake.
  • Halve the remaining 8 truffles diagonally and arrange them around the edge of the cheesecake with the cut side facing down.

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