See part 1
from the side of the springform pan. Remove the side of the pan. Slide two
metal cake spatulas under the cheesecake and transfer it to a serving
platter.
2.Using a metal cake spatula, spread the reserved room-temperature
chocolate ganache evenly over the top and sides of the cheesecake. Place
the chocolate truffles around the outside edge of the top of the
cheesecake, spacing them evenly.
3.Melt the white chocolate according to the instructions in the Chocolate
Melting Tips. Using a fork, drizzle/shake the warm white chocolate in a
decorative zigzag pattern over the top of the cheesecake. Refrigerate the
cheesecake for at least 6 hours, or overnight, before serving. (The
cheesecake can be prepared ahead and refrigerated for up to 5 days.)
4.Remove the cheesecake from the refrigerator 30 minutes before serving.
With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped
slices, dipping the blade in hot water and wiping it dry after each slice
Yields
12 Servings