Chocolate Kahlua Cheesecake I
1-1/2 cups chocolate wafer crumbs
1/4 cup melted butter
2 tablespoons sugar
1-3/4 cups semisweet chocolate chips/chunks, divided
1 cup whipping cream, divided
1/4 cup plus 2 tbs. Kahlua, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1/3 cup cocoa
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 cheesecake pan. Freeze 5 minutes, then bake at 350ºF for ten minutes and allow to cool.
Heat in a bowl or pan over boiling water, 1/2 cup chocolate chunks until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended.
In another bowl, beat cream cheese, cocoa 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 400ºF. Decrease to 275ºF and bake another 45 minutes. Remove from oven to cool. Loosen cake from rim of pan and remove.
Melt remaining 1-1/4 cup chocolate. Then add 1/4 cup whipping cream and 2 tablespoons Kahlua. Mix well. Spread on top of cake and refrigerate about six hours or until set.
Before serving, beat remaining 1/2 cup whipping cream with the powdered sugar and garnish cake by piping on it and decorating it with a few remaining chocolate chips. Refrigerate leftovers.