Maple Berry Cheesecake Truffle

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Ingredients:

• 1 cup pecans, chopped
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup wine (your choice)
• 1 cup assorted berries (blueberries, raspberries, strawberries)
• 8 ounces dark chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, combine chopped pecans, maple syrup, brown sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
3. In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, heavy cream, and wine. Mix until well combined.
4. Add the berries into the mixture and mix gently.
5. Pour the mixture over the cooled crust and spread evenly.
6. Refrigerate for at least 2 hours to set.
7. In a heatproof bowl, add the chopped dark chocolate and set it aside.
8. In a small saucepan, heat up 1/2 cup heavy cream over low heat. Add the unsweetened cocoa powder and whisk until well combined.
9. Pour the mixture over the chopped chocolate and let sit for 1-2 minutes. Then, whisk until smooth.
10. Pour the chocolate ganache over the top of the cheesecake and spread evenly.
11. Refrigerate for another hour to let the chocolate set.
12. Serve and enjoy!