Chocolate Kahlua Cheesecake
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Ingredients
Crust
| 1-1/2 cup | chocolate wafer crumbs (I use Teddy Grahams) | | 1/4 cup | butter, melted | | 2 tbsp. | sugar |
Filling
| 1-3/4 cup | semi-sweet chocolate chips/chunks, divided | | 1 cup | whipping cream | | 1/4 cup | Kahlua | | 2 tbsp. | Kahlua | | 1-1/2 lb. | cream cheese, softened | | 1 cup | sugar | | 1/3 cup | cocoa | | 3 | eggs | | 1 tsp. | vanilla extract | | 1 tbsp. | powdered sugar |
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Instructions
Prepare chocolate crust:
Combine cookie crumbs, butter and sugar. Press onto bottom and up the sides partway of a 9-inch springform pan. Freeze 5 minutes, then bake at 350°F for ten minutes and allow to cool.
Prepare filling:
Melt 1/4 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 and sugar until fluffy. Add first mixture to the second and blend well. Add eggs one at a time and vanilla. Pour over prepared crust and bake 10 minutes at 400°F. Decrease to 275°F 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 for six hours. Before serving, beat remaining whipping cream with the powdered sugar and garnish cake by piping it on.. Refrigerate leftovers.
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