Bittersweet Chocolate Cheesecake with White Truffle Sauce Recipe

Heat oven to 275F. Lightly grease bottom and side of springform pan, 9x3 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 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 15 minutes.

Run metal spatula along side cheesecake to loosen. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce.

Run metal spatula along side of cheesecake to loosen; remove side of pan. Let cheesecake stand at room temperature 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 about 2 hours or until chilled.

1 Serving: Calories 435 (Calories from Fat 305); Fat 34g (Saturated 20g); Cholesterol 110mg; Sodium 170mg; Potassium 270mg; Carbohydrate 27g (Dietary Fiber 3g); Protein 8g % Daily Value: Vitamin A 16%; Vitamin C 0%; Vitamin D 6%; Calcium 8%; Iron 10%; Folic Acid 4% Diet Exchanges: Not Recommended