How to make
Preparing the base: Mix all the ingredients for it, stuff the mixture well in a cake form with removable sides laid out with baking paper. Put it in the fridge to cool while you prepare the filling.
Preparing the filling: Beat the mascarpone and powdered sugar into a homogeneous, smooth cream. Melt the chocolate in a water bath and add it to the mascarpone mixture.
Beat again until the chocolate is absorbed well. Add the eggs 1 by 1, while beating nonstop. Finally, add the liquid cream and beat for the final time.
Wrap the cake form in foil. This is necessary because you'll be baking the cheesecake in a water bath and you must not allow water to seep into it. Pour the mascarpone-chocolate mixture over the biscuit layer in the form.
Bake in a water bath at 320°F (160 °C) for 50-55 min. or until the cheesecake hardens along the edges, while remaining liquid in the center. Let it cool for at least 2 hours or overnight.
Preparing the topping: Make a chocolate ganache from the ingredients by heating the cream to boiling and pouring it over the chocolate. Stir until it melts and you get a smooth cream. Let it cool at room temperature and add the softened butter. Beat the mixture well and pour it over the cooled cheesecake.
Preparing the truffle decoration: Heat the cream to boiling point and pour it over the chocolate. Stir until the chocolate melts. Leave it to cool, then put it in the fridge for several hours.
Next, scoop from the mixture with a small spoon and form balls. Roll the prepared balls in cocoa. Decorate the now ready and cooled cheesecake with the truffles and cocoa.
