Chocolate Kahlua Cheesecake
Yield: 10
servings
1 1/2 c Chocolate wafer crumbs
1/4 c Melted butter
2 tb Sugar
1 3/4 c Semi-sweet chocolate chips/chunks, divided
1 c Whipping cream
1/4 c + 2 Tbsp. Kahlua, divided
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
3 Eggs
1 ts Vanilla extract
1 tb Powdered sugar
Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a
9-inch spring form pan. Freeze 5 minutes, then bake at 350F for ten minutes and
allow to cool. Heat in a bowl or pan over boiling water 1/2 cup chocolate chunks
until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir
until blended. In another bowl, beat cream cheese, cocoa and sugar until fluffy.
Add first mixture to the second and blend well. Add eggs one at a time, mixing
well after each addition, and vanilla. Pour over prepared crust and bake 10
minutes at 400F. Decrease to 275F and bake another 45 minutes. Remove from oven
to cool: loosen cake from rim of pan and remove.
Melt remaining chocolate. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua,
mixing well. Spread on top of cake and refrigerate six or so hours. Before
serving, beat remaining whipping cream with the powdered sugar and garnish cake
by piping it on and decorating with a few remaining chocolate chips. Refrigerate
leftovers.