2 c chocolate graham cracker crumbs
1/3 c butter, melted
8 oz bittersweet chocolate
1 8-oz pkgs cream cheese, softened
2/3 c sugar
16 oz sour cream
4 tsp instant coffee granules
1 tsp vanilla
¼ tsp salt
44 square milk chocolate truffles with a smooth filling (from three 3.5-oz pkgs)
4 oz white chocolate baking bar
½ c sour cream
Heat oven to 350.
In a medium bowl, combine chocolate crumbs and melted butter; mix well. Press in bottom and 1 ½ inches up sides of ungreased springform pan.
Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs one at a time, beating just until blended. Add cooled chocolate; mix well. Add 16 ounces sour cream, coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
Bake at 350 for 45 to 55 minutes or until edges are set. Turn off oven; let cheesecake stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add the ½ cup sour cream. Spread over top of cooled cheesecake.
Note: For more mocha flavor, add 2 tsp of coffee liqueur to the crust mixture.