Make the crust: Mix together the graham cracker crumbs, cocoa, sugar and melted butter in a small bowl, until well combined. Press this mixture into the bottom and 1 inch up the sides of a 9" springform pan. Press tightly into pan to form solid crust. Set aside.
Make the cheesecake filling: Mix all cheesecake filling ingredients together. Beat with electric mixer until mixture is smooth and well combined. (Make sure cream cheese is room temp before making filling... this will help ensure no lumps...) Pour cheesecake mixture over the crust. Spread to level out the mixture. Bake the cheesecake for 55-65 minutes in 325 degree oven, until center is set on the cheesecake. IMPORTANT: Place a cake pan filled half way up with water, on the oven shelf below the cheesecake while it cooks!
When cheesecake is done, remove to a wire rack. Let the cheesecake cool for about 10 minutes, then carefully release the sides from the springform pan. Let cheesecake completely cool to room temperature.
While cheesecake is cooling, make the Cheesecake Topping: Mix the topping ingredients together in a small bowl (you can use a spoon for this... doesn't have to be beaten). Once cheesecake has completely cooled, evenly spread the topping over the top surface.
Make the chocolate drizzle: Melt the chocolate chips and shortening in microwave on high for 30 seconds. Stir. Heat again for 30 seconds. Stir until completely smooth. Do not overcook or burn the chocolate. Let the smooth chocolate cool just a bit, then decoratively drizzle the chocolate over the Cheesecake topping.
Refrigerate (uncovered) cheesecake for at least 8 hours or overnight. Slice and serve. Enjoy!.
Chocolate Fudge Truffle Cheesecake
Amount Per Serving (1 slice)
Calories 475Calories from Fat 297
% Daily Value*
Saturated Fat 19g119%
Vitamin A 665IU13%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.