What came about instead was a chocolate truffle pie, recipe courtesy of the same mag the cheesecake was featured in. I think I should have served room temperature instead of chilled, but there were still zero complaints!
Chocolate Truffle Pie
Kraft Magazine Holiday 2007, pg. 25
1 1/4 pkg. (10 squares) Baker's semi-sweet baking chocolate
1/2 c. whipping cream
1/2 c. sugar
1/4 c. flour
Whipped topping, optional, for garnish
Preheat oven to 325F. Place chocolate in a large microwaveable bowl and add whipping cream. Microwave on high for 2 minutes or until chocolate is mostly melted. Stir until the chocolate completely melts and cool slightly.
Add eggs, sugar and flour; beat with a wire whisk until well blended. Pour into a 9" pie plate that's been coated with cooking spray.
Bake 35 minutes or until outer half of pie is puffed but center is still slightly soft; cool. Garnish with whipped cream, if desired, and serve. Makes 10 servings.
I received compliments on this from all coworkers who tried it; poor Buppy didn't get any. Pretty sure he would have loved it. Oh well, there's always next time hun! Enjoy!