I’ve said before that cheesecake is one of the few desserts that I can consistently make without messing up. So, I combined chocolate ganache (the creamy filling from chocolate truffles) with my regular cheesecake. I have to give credit where credit is due–my cheesecake is based on the recipe from the back of the 
Philadelphia cheesecake package. I change it a little and it always turns out well. This is the legitimate, full blown version of the no-bake chocolate cheesecake I made earlier in the summer.
Chocolate ganache:
- Half a package (11 oz) dark chocolate chips
- 1/2 cup milk
- 1 tablespoon plain yogurt or sour cream (optional)
- 1 tablespoon butter
- 1 tablespoon instant coffee (optional)
- 1 tablespoon cinnamon
- 2 tablespoons vanilla
Combine all ingredients in a double boiler. Melt and whisk together until fully incorporated. Set aside for now.
Cheesecake:
- Two tablespoons plain yogurt
- 2 packages cream cheese
- 2 eggs
- 1/2 cup white sugar
- 2 tablespoons vanilla
- 3 tablespoons butter
Preheat oven to 325. Ensure that all ingredients are soft and at room temperature or slightly warm. Mix cream cheese, butter, yogurt, and sugar together. Add vanilla and eggs, one at a time. Mix together completely and it will be smooth and runny.
Put cheesecake mix into 9×9 greased baking dish into an even layer. Spoon the chocolate layer over the top. Insert a knife into one end and and run along the entire length of the dish a few times, to create the marbling effect. Bake for 45-50 minutes, until the center is almost set. Be sure to cool completely for at least 2 hrs in the fridge before cutting into bars or squares–enjoy!
