Mocha Truffle Cheesecake


2     cups chocolate cookie crumbs 
1/3  cup butter, melted

8     oz. bittersweet chocolate 
2     (8-oz.) pkg. cream cheese, softened 
2/3  cup sugar 
3     eggs 
2     (8-oz.) containers sour cream 
4     teaspoons instant coffee granules or crystals 
1     teaspoon vanilla 
1/4  teaspoon salt 
44   square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)

4  oz. white chocolate baking bar 
1  (8-oz.) container sour cream


1.Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.

2.Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.

3.Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.

4.Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.

5.Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.