Heavenly kahlua cheesecake

Yield: 12 Servings

Measure Ingredient
1¼ cup Graham cracker crumbs
¼ cup Sugar
¼ cup Cocoa
⅓ cup Butter or margarine; melted
2 packs (8 oz) cream cheese; softened
¾ cup Sugar
½ cup Cocoa
2 \N Eggs
¼ cup Strong coffee
¼ cup Kahlua
1 teaspoon Vanilla extract
1 cup Sour cream
2 tablespoons Sugar
1 teaspoon Vanilla
\N \N 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

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