Fudge Truffle Cheesecake with Raspberry Sauce

Fudge Truffle Cheesecake

3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
4 eggs, lightly beaten
2 teaspoons vanilla extract

Chocolate Crumb Crust:
1 ½ cups almond coconut cookies (I use Voortman brand Almonette cookies or you can use vanilla wafers)
½ cup confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted

Whipped Cream
Raspberry sauce (I use the recipe from Heart & Soul cookbook that is used with the Chocolate Almond Terrine recipe)

Preheat oven to 300 degrees. Place a roasting pan in the oven with 1 inch of water (Make sure your spring-form pan fits in the roasting pan).

Crust:
In a food processor, process all ingredients for the crust. Press into the bottom of a spring-form pan. Wrap pan with heavy-duty aluminum foil. Set aside.

In a large mixing bowl, beat cream cheese until fluffy. Melt sweetened condensed milk and chocolate chips over low heat. Cool slightly. Gradually beat sweetened condensed milk mixture into cream cheese. Beat until smooth. Add remaining ingredients. Pour into prepared pan. Place spring-form pan in the water bath. Bake 1 hour and 20 minutes or until cheesecake pulls away from sides and the top is set. Place knife blade in center of cheesecake and see if it comes out clean. Remove cake from oven and cool to room temperature. Chill for 2 hours.

Serve with Whipped Cream and Raspberry Sauce

Makes 10 to 12 servings

Raspberry Sauce

1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Makes 2 cups