Fudge Truffle Cheesecake Pt 1

INGREDIENTS

INSTRUCTIONS

YIELD: 12 servings DIFFICULTY: ** PREPARATION: 1 hour and 40 minutes
plus baking and cooling times.  Make the chocolate crust:  1.Position a
rack in the lower third of the oven and preheat to 325 F.  Remove the
sides from a 10-by-3-inch springform pan. Trim a 10-inch  cardboard
cake circle so that it fits snugly within the curved lip of  the bottom
of the springform pan. Cover the circle with a piece of  heavy-duty
aluminum foil, leaving a 2-inch overhang all around the  edges
Carefully attach the side of the pan so you do not tear the  foil .
Wrap the foil overhang halfway up the outside of the pan.  (Lining the
bottom of the pan in this way will give the cheesecake an  even flat
base, making it easy to remove from the pan.)  2.In a small bowl, stir
together the cookie crumbs and melted butter,  stirring until well
combined. Press the mixture evenly over the  bottom of the prepared
pan. Refrigerate the crust while you prepare  the ganache and filling.
Make the ganache:  1.Place the chocolate in a medium bowl. In a small
saucepan set over  medium heat, bring the cream to a gentle boil. Pour
the hot cream  over the chocolate and allow the mixture to stand for 30
seconds to  melt the chocolate. Whisk until smooth. Measure out 2 cups
of the  ganache for the cake filling and set aside. Measure out 1 cup
of the  ganache for the chocolate truffles, cover and refrigerate until
firm  enough to pipe. Cover the remaining ganache and set aside at room
temperature.  Make the filling:  1.Place the cornstarch in a small
bowl. Gradually whisk in the cream  and the vanilla, and whisk until
smooth.  2.In the 4 1/2-quart bowl of a heavy-duty electric mixer using
the  paddle attachment, beat the cream cheese at low speed for 30 to 45
seconds, until creamy. Gradually add the sugar in a steady stream and
beat at medium speed until blended. At low speed, one at a time, add
the eggs, beating well after each addition. Slowly beat in the
reserved 2 cups of chocolate ganache. Beat in the cornstarch mixture.
Pour the filling into the prepared pan and, using a rubber spatula,
smooth the top.  3.Bake the cheesecake for 1 hour and 15 minutes to 1
hour and 20  minutes, or until the center is set. (There will probably
be cracks  in the top of the cheesecake; they will shrink as the
cheesecake  cools and then will be covered with the ganache frosting.)
Turn off  the oven. Prop open the oven door with a wooden spoon and
allow the  cheesecake to cool in the oven for an hour.  4.Set the
cheesecake in the pan on a wire rack and cool completely.  Make the
chocolate truffles:  1.Transfer the chilled 1 cup ganache to a pastry
bag fitted with a  1/2-inch plain tip (such as Ateco #6). Pipe 1-inch
mounds with  pointed peaks onto a clean baking sheet. Refrigerate or
freeze the  truffles for 15 to 20 minutes, or until just firm enough to
roll.  2.Sift a light dusting of confectioners' sugar over the
truffles.  Lightly coat your palms and fingertips with confectioners'
sugar.  With your fingertips, pinch a truffle into a round, then roll
it  gently between your palms into a round ball. Place the truffle on
the  baking sheet, and form the remaining truffles into rounds.
Refrigerate or freeze for about 10 minutes, just until firm.  3.Roll
the truffles in sifted cocoa powder to coat. Refrigerate.  Decorate the
cheesecake:  1.Run a thin-bladed knife around the edge of the
cheesecake to loosen  it  continued in part 2

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