Bittersweet Chocolate Cheesecake with White Truffle Sauce

Heat oven to 275 degrees F. Lightly grease bottom and side of springform pan, 9 x 3 inches.

Beat cream cheese and vanilla in medium bowl with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate.

Pour into pan. Bake for about 1 1/4 hours or until center is set (Do not insert a knife because the hole could cause cheesecake to crack). Cool at room temperature for 15 minutes.

Run metal spatula along the side of cheesecake to loosen. Cover and refrigerate for about 3 hours or until chilled.

Meanwhile, prepare White Truffle Sauce (see below).

Run metal spatula along side of cheesecake to loosen, then remove side of pan. Let cheesecake stand at room temperature for 15 minutes before cutting.

Serve cheesecake with sauce and berries. Cover and refrigerate any remaining dessert.

For White Truffle Sauce: Melt baking bars and butter in heavy 2-quart saucepan over low heat, stirring constantly (mixture will be thick and grainy).

Remove from heat. Stir in whipping cream until smooth. Cover and refrigerate for about 2 hours or until chilled.