Rich and creamy, the best of the dessert world — chocolate and cheesecake — combined!
Preheat oven to 375°F. For crust, combine crushed wafers, chopped pecans and melted butter in small bowl; mix well. Press into bottom and up sides of 9-inch springform pan. Bake 8-10 minutes. Remove from oven; cool completely.
Reduce oven temperature to 275°F. In large bowl, beat cream cheese and sugar with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Stir in melted chocolate, stirring until well blended. Pour mixture into prepared crust in pan. Bake 1 hour 15 minutes. Turn off heat and allow cake to cool in oven. Remove from oven; refrigerate 3-4 hours. If desired, spread Chocolate Ganache over cheesecake top; chill until chocolate is firm.
To serve, run metal spatula around edge of cake. Release and remove sides. Garnish cheesecake with truffles, if desired.
YIELD: Serves 16.