Bittersweet Chocolate Cheesecake

2 packages cream cheese -- (8-ounce) softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet chocolate -- melted and cooled

***WHITE TRUFFLE SAUCE***
1 6-ounce white chocolate baking bar, chopped
2 tablespoons margarine or butter

1/2 cup whipping -- (heavy) cream

Heat oven to 275 degrees. Lightly grease springform pan, 9 X 3 inches. Beat cream cheese and vanilla on medium speed in medium bowl 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 firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce.

Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining cheesecake.

WHITE TRUFFLE SAUCE Heat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled .

AUTHOR: Charl