Chocolate Fudge Truffle Cheesecake

This Chocolate Fudge Truffle Cheesecake is every chocolate lover’s dream! It’s a richer, fudgier twist on the classic Chocolate Fudge Cheesecake, reminiscent of decadent chocolate truffles. A must-try dessert!

Ingredients:

Chocolate Crust:

• 1 cup graham crackers, crushed
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter

Cheesecake Filling:

• 12 oz bittersweet chocolate chips (Ghirardelli preferred)
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 tbsp baking cocoa (Ghirardelli preferred)
• 5 large eggs
• 3/4 cup heavy whipping cream
• 2 tsp vanilla extract

Ganache Topping:

• 6 oz semi-sweet chocolate bar (for ganache + shavings)
• 2/3 cup heavy whipping cream
• 2 tbsp melted butter
• Reddi-Wip for garnish
• Chocolate syrup for garnish

Instructions:

1. Preheat Oven & Prep Crust:
   Preheat the oven to 325°F. In a small bowl, combine crushed graham crackers, sugar, and cocoa. Mix in melted butter, then press the mixture firmly into a 9-inch springform pan. Set aside.
2. Make Cheesecake Filling:
   Melt bittersweet chocolate in a double boiler over medium heat. Once melted, set aside to cool. In a food processor, blend softened cream cheese until smooth. Add both sugars and cocoa powder, processing until fully combined. Add eggs, cream, and vanilla, then mix in melted chocolate.
3. Bake Cheesecake:
   Pour the filling over the prepared crust. Bake for 75-80 minutes until the center is set but slightly jiggly. Cool the cheesecake in the pan, then refrigerate for 4-6 hours.
4. Prepare Ganache Topping:
   Heat whipping cream and butter in the microwave. Add broken chocolate pieces to the heated cream, stir until melted, and let it come to room temperature. Pour over the cooled cheesecake. Add chocolate curls if desired and let the ganache set for an hour.
5. Serve:
   Slice the cheesecake with a clean, sharp knife, garnish with chocolate syrup, and top with Reddi-Wip. Enjoy!