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Chockahlua Cheesecake

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(Yield: 10-14 servings)

Crust
1 1/2 cups chocolate wafer crumbs or graham cracker crumbs
1/4 cup melted butter
2 T sugar

Filling
2 pounds cream cheese--softened
2/3 cup sugar
1 cup Kahlua
4 large eggs
9 ounces dark chocolate (or milk chocolate)
1/4 cup heavy cream

Topping
1-1/4 cups dark or milk chocolate
1/4 cup whipping cream
2 Tablespoons Kahlua

Crust: Mix crumbs, butter, and sugar. Press onto bottom and up sides partway of a 10" cheesecake or spring form pan. Freeze 5 minutes, then bake at 350 degrees for 10 minutes and allow to cool.

Filling: Melt chocolate and ¼ cup cream – allow to cool. In a food processor or mixer, combine the cream cheese and sugar until smooth; stir in Kahlua. Add eggs one at a time, mixing well after each addition. Stir in chocolate and pour into prepared crust.

Bake at 350 for about 45-55 minutes until cheesecake is set and center barely jiggles. Allow to cool.

Topping: Melt chocolate and whipping cream; stir until smooth. Stir in Kahlua and spread on top of cake. Refrigerate about 6 hours or until set.