1. Preheat oven to 400. 2. CRUST -- 3. Combine cookie crumbs and butter; press firmly into bottom of 10-inch springform pan; bake for 8 minutes; cool in pan on wire rack. 4. Turn stove temp down to 325. 5. VANILLA BATTER -- 6. Beat cream cheese with mixer until creamy; gradually add sugar, beating well; add eggs (one-at-a-time) beating well after each; stir in sour cream and vanilla; set aside. 7. TRUFFLE BATTER -- 8. Combine cream cheese, melted chips and jam; stir well. 9. PUT IT TOGETHER -- 10. Pour/Spoon two-thirds of the vanilla batter over the crust; then drop rounded spoons-ful of truffle batter over the batter in the pan; pour remaining vanilla batter on top of that. 11. Bake at 325 for 80 minutes (1 hr, 20 min)--batter will be "almost set" (cake rises above pan); 12. TOPPING -- 13. While that is baking, combine sour cream, sugar and vanilla; set aside. 14. When cake has been in the oven for 1 hr, 20 minutes, INCREASE TEMP to 375 and pour topping mixture over the cake; bake 5 minutes. 15. Remove from oven, cool in pan on wire rack for several hours. 16. Cover and chill in fridge for 8 hours. 17. TO SERVE -- 18. Combine chocolate chips and whipping cream in saucepan (or microwave) until chocolate melts. 19. Remove sides of pan, slice into servings; drizzle chocolate over slices of cake. 20. Garnish as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
