Chocolate Truffle Cheesecake September 09, 2014 12:01

4 Tbsp Butter
3/4 Cup Chocolate Graham Cracker Crumbs
1 tsp Sweet Spice Blend
 
Mix together chocolate graham cracker crumbs, with melted butter and sweet spice blend. Spread evenly in 9-inch spring form pan lined with a bake liner.  Set aside.
  • 12 oz. Peters Milk Or Dark Chocolate, Chopped 
  • 32 oz. Cream Cheese (2 pounds) 
  • 1 ½ Cups Heavy Cream 
  • 1 ½ tsp. Vanilla 
  • 1 Cup Sugar 
  • 3 Large Eggs, Slightly Beaten 
  • 3 Tbsp Cocoa Powder 
In a double boiler, melt 12 oz. Chopped Peter’s milk chocolate.
 
With your hand mixer beat the cream cheese and melted chocolate until smooth and color is uniform. Add heavy cream, vanilla, sugar and eggs (one at a time), continue beating and add cocoa powder and beat until cocoa is mixed in completely. Pour mixture over crust.
 
Cover cake with a bake liner or a piece of parchment paper.  Cover entire pan with foil, sealing sides well.  Place on a trivet in the pressure cooker and pour 1 ½ cups of water inside.  Bring up to second ring and pressure for 45-50 minutes. Remove from heat, allow pressure to drop on its own. Allow cheesecake to come to room temperature in pan.  Remove from pan and refrigerate for 8 hours before serving. Garnish with chocolate curls or whipped cream and sliced strawberries