CHOCOLATE TRUFFLE CHEESECAKE

1 1/2 cups chocolate wafer crumbs

2 tablespoons sugar

1/4 cup butter, melted

FILLING:

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup baking cocoa

3 eggs

1 teaspoon vanilla extract

TOPPING:

1 1/2 cups semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Reduce heat to 325 degrees. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a mixing bowl, beat the cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just unti combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake for 45 to 50 minutes or until center is almost set. For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove fromthe heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

Makes 12 servings.

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