Chocolate kahlua cheesecake

Yield: 10 Servings

Measure Ingredient
1½ cup Chocolate wafer (I used Teddy Grahams) crumbs
¼ cup Melted butter
2 tablespoons Sugar
1¾ cup Semi-sweet chocolate chips/chunks, divided
1 cup Whipping cream
¼ cup + 2 Tbsps. Kahlua, divided
24 ounces Cream cheese, softened
1 cup Sugar
⅓ cup Cocoa
3 Eggs
1 teaspoon Vanilla extract
1 tablespoon Powdered sugar

Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9-inch springform pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool. Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks until melted and smooth. Add ¼ cup whipping cream and ¼ 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, 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 ¼ 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 pipping it on (personally, I'll probably skip this step) and decorating with a few remaining chocolate chips (the picture of this is great!). Refrigerate leftovers.

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