Chocolate Truffle Cheesecake (Death by Chocolate!)

From: Chef SuzyQ

On Nov 20, 2009

I made these for a dessert tray, using a mini-cheesecake pan (these are smaller than a muffin pan, very cute). These were WONDERFUL, truly a 10--a star on the plate. In my oven, with my mini pan (cast iron) these took about 15-17 minutes to bake and it made 24-30 of them. They turned out absolutely gorgeous. I used oreos for the chocolate crumbs and "tamped" them into the cheesecake rounds. Fill 3/4 full. Thank you for this fabulous recipe!

From: Chef #1267399

On Nov 19, 2009

I've noticed that in some recipes calling for chocolate crumb crust that some cooks are confusing the little waffle wafers with creme in the middle for recipes that call for chocolate wafers. These are not oreo's either. They are Nabisco Famous chocolate wafers and have no icing or filling. They are usually on the top shelf out of the way of faster sellers! (my market) These "wafer" cookies are dark chocolate and make a wonderful crust for cheesecakes and other desserts with a chocolate crust.

From: KK - Chef #426156

On Nov 19, 2008

I first made this recipe last March as one among many desserts for a party for 70 people. I never had time to put the ganache topping on it, but it was gone in minutes and I only got to taste what was left as a mess in the base of the pan (which wasn't much). I can only say it got raves from the teenagers in the crowd who had decimated it. I've now made this again as mini cheesecakes to better share with a special friend in need and some stressed co-workers. To make the mini cheesecakes, make more chocolate crust than the recipe calls for (a little more than double-I ground up a whole package of oreos in the food processor and added butter in the proportions of this recipe), then put a heaping tablespoon of the crust mixture in muffin cups, patting it out so it goes up the sides of the cup about 1/2". You'll get between 36 and 48 crusts. Then put a heaping tablespoon of the chocolate truffle filling in the crusts. Bake 12-13 minutes at 350. Cool on the counter and refrigerate for at least 2 hours and remove from the cups using a small spatula or table knife. This is a wonderful way to get quite a few servings without the mess of trying to cut very small pieces of a whole cake. I left the ganache off the regular cheesecake, and left it off some mini-cheesecakes and drizzled it over some others - it's great either way. Thanks for a fantastic recipe that I'll be making regularly for a long time.

From: Lisa 12n

On Nov 26, 2005

I made this for a small dinner party and cut the recipe in half. I used a store bought graham cracker crust, which is the perfect size for half the recipe. It was fantastic. Everyone loved it. I will make it again.