Chocolate Kahlua Cheesecake
 
Chocolate crust:
1 1/2 cups chocolate graham, crackers, crumbled*
1/4 cup butter, melted
2 tablespoons sugar

Cheesecake:
1 8-ounce package semi-sweet chocolate baking squares, divided
1 cup whipping cream
1/4 cup and 2 tablespoons Kahlua, divided
3 8-ounce package cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Chocolate crust preparations: Mix crumbled chocolate graham crackers, melted butter and sugar. Press onto bottom and part way up sides of springform pan. Freeze for 5 minutes. Bake at 350 degrees for 10 minutes.

Cheesecake preparations: In microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Add 1/4 cup whipping cream and 1/4 cup Kahlua; stir until blended. In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, one at a time, mixing well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared chocolate crust.

Bake 10 minutes at 400 degrees, then decrease to 275 degrees and bake for 45 minutes. Remove from oven to cool.

In microwave-safe bowl, place remaining chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Stir in 1/4 cup whipping cream and 2 tablespoons Kahlua; blend well. Spread on top of cake.

Refrigerate for 6 hours. At serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream. Refrigerate leftover cake.

AUTHOR: Marge