Yield: 12 Servings
|1¼ cup||Graham cracker crumbs|
|⅓ cup||Butter or margarine; melted|
|2 packs||(8 oz) cream cheese; softened|
|¼ cup||Strong coffee|
|1 teaspoon||Vanilla extract|
|1 cup||Sour cream|
|6 to 8 chocolate curls|
Combine graham cracker crumbs, ¼ cup sugar, cocoa and butter or margarine. Mix well. Press mixture into bottom of a 9-inch spring form pan.
Bake at 325 degrees for 5 minutes. Cool. Beat cream cheese with mixer until light and fluffy; gradually add ¾ cup sugar, mixing well. Beat in ½ cup cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee, Kahlua and 1 teaspoon vanilla extract. Pour into prepared pan. Bake at 375 degrees for 25 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; spread over hot cheesecake. Bake 425 degrees for 5 to 7 minutes. Let cool at room temperature on a wire rack. Chill 8 hours or overnight. Remove side of spring form pan. To garnish, place 3 chocolate curls in the center of cheesecake; gently break the remaining chocolate curls and sprinkle over cheesecake if desired.
Recipe by: Cookbooks On/Line
Posted to recipelu-digest Volume 01 Number 197 by KWillia105@... on Nov 4, 1997