Ingredients
| 1-1/4 cup | graham cracker crumbs | | 1/4 cup | sugar | | 1/4 cup | cocoa | | 1/3 cup | butter or | | margarine, melted | | 1 lb. | cream cheese | | 3/4 cup | sugar | | 1/2 cup | cocoa | | 2 | eggs | | 1/4 cup | strong coffee | | 1/4 cup | kahlua | | 1 tsp. | vanilla | | 8 oz. | sour cream | | 2 tbsp. | sugar | | 1 tsp. | vanilla | | 6 | chocolate curls |
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Instructions
Combine first 4 ingredients; mix well. Press firmly into bottom of 9-inch springform pan. Bake at 325°F for 5 minutes; cool. Beat cream cheese with mixer until fluffy. Add 3/4 cup sugar gradually, mixing well. Add 1/2 cup cocoa. Add eggs, one at a time. Stir in next 3 ingredients; pour mixture into pan on top of crust. Bake at 375°F for 25 minutes (will be soft). Combine sour cream, sugar, and vanilla; spread over top of cheesecake. Bake at 425°F for 5-7 minutes. Cool to room temperature and chill 8 hours or overnight.
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