Fudge Truffle Cheesecake

Recipe View Preheat oven to 300 degrees F (150 degrees C). (10 minutes)

Recipe View In a large mixing bowl, combine crushed vanilla wafers, confectioners' sugar, cocoa powder, and softened butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. (15 minutes)

Recipe View In the top of a double boiler set over simmering water (or in a heatproof bowl set over a saucepan of simmering water), melt the semi-sweet chocolate chips, stirring occasionally until smooth and glossy. Remove from heat and set aside to cool slightly. (20 minutes)

Recipe View In a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth and creamy. (10 minutes)

Recipe View Add the slightly cooled melted chocolate, eggs, and vanilla extract to the cream cheese mixture. Beat on low speed until all ingredients are thoroughly combined and the filling is homogenous. (5 minutes)

Recipe View Pour the chocolate cheesecake filling into the prepared chocolate cookie crust in the springform pan. (2 minutes)

Recipe View Bake in the preheated oven for 55 minutes. The center of the cheesecake may appear slightly underbaked, but it will continue to set as it cools. (55 minutes)

Recipe View Remove the cheesecake from the oven and allow it to cool completely to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to chill and fully set. (4+ hours)

Recipe View Before serving, carefully remove the sides of the springform pan. Garnish as desired with chocolate-dipped strawberries, chocolate truffles, a drizzle of melted chocolate or white chocolate, or a dusting of cocoa powder.