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Bittersweet Chocolate Truffle Cheesecake

1 1/3 cups chocolate wafer(cracker) crumbs
1/3 cup butter, melted
2 8-oz cream cheese (Packages), softened
1 cup sugar
3 eggs
1/4 cup cold coffee or coffee liqueur
8 squares bittersweet chocolate, melted
1/2 cup sour cream
4 squares bittersweet chocolate
1/2 cup whipping (heavy) cream

Preheat oven to 350 degrees F.

Combine the crumbs and butter and press the mixture onto the bottom
of a 9 inch springform pan;refrigerate the crust while the filling
is being prepared.

Beat the cream cheese with the sugar until blended and smooth. Beat
in the eggs, one at a time; beat in the coffee (or liqueur), then
the melted chocolate; blend in the sour cream. Pour the filling
over the prepared crust, smoothing the top. Bake the cheesecake
for 40 to 50 minutes or just until the center is barely set; cool
it on a wire rack, then in the refrigerator overnight. Run a sharp
knife around the cheesecake to loosen it from the rim; remove the
rim.

Save a few curls from the back of one of the squares of chocolate;
reserve them for the garnish. Bring the whipping cream to a simmer
over low heat; add the remaining chocolate and stir the mixture
until smooth. Spoon the glaze over the prepared cheesecake and
garnish it with the reserved curls.

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