Cheesecake of the Month — September 2015!

In my repertoire I already have a chocolate caramel truffle torte dessert, so when I found a related cheesecake-version of this decadently rich dessert, well, what can I say, it was a no-brainer.

Chocolate Truffle Toffee Cheesecake

1-1/3 cups shortbread cookie crumbs (about 22 cookies)
1/4 cup of butter, melted
1/4 cup of sugar
2 packages (8-ounces each) of cream cheese, softened
1/4 cup of sugar
8 squares (1-ounce each) of semi-sweet chocolate baking bars, melted
2 eggs
1 teaspoon of vanilla
3/4 cup of milk chocolate toffee bits
3/4 cup real semi-sweet chocolate chips
1/2 cup of heavy whipping cream
1/4 cup of milk chocolate toffee bits

1.  Preheat oven to 325 degrees.

2.  Combine the first three ingredients in a bowl.  Press this mixture onto the bottom of an ungreased 9-inch springform pan.  Bake for four (4) minutes.

3.  Beat the cream cheese and 1/4 of sugar in a bowl until creamy.  Add the melted chocolate, the eggs, and the vanilla and beat until mixed well.  Stir in the 3/4 cup of toffee bits.  Spread the cream cheese mixture over the crust.  Continue baking for 50-55 minutes (or until the center is set).  Cool for one (1) hour in the pan.  Remove from the pan and place onto a serving plate.

4.  Place the chocolate chips in a bowl.  Place the whipping cream in a small saucepan and cook over medium heat (2-3 minutes) until the cream comes to a boil.  Pour the whipping cream over the chocolate chips.  Let this stand for about five (5) minutes and then stir until smooth.  Cool for about an hour (until the mixture falls in ribbons off the spoon).  Spread this mixture over the top of the cheesecake and sprinkle the outer rim of the cheesecake with the toffee bits.  Cover and refrigerate.


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