Chocolate Kahlua Cheesecake II
1/4 cup sweet unsalted butter
1/2 cup sugar
1-1/2 cups all-purpose flour
grated rind of one lemon
4 pkgs. (8 oz. each) cream cheese, softened
1-1/3 cups sugar
5 whole eggs
2 egg yolks
1 cup heavy cream
1 tablespoon vanilla extract
1/4 cup Kahlua
2 sq. (1 oz. each) semisweet chocolate
With a mixer, cream the butter and sugar. Add the flour and lemon rind and mix for 2 minutes, or until thoroughly blended. Remove from the mixer, roll the dough into a ball, cover with plastic wrap and refrigerate for 1 hour.
After 1 hour, roll out the dough to 1/8-in. thickness and place in the bottom of a cake pan. Bake in a 375ºF oven for 10 minutes or until golden brown. Set aside to cool.
To make cheesecake filling, in a large bowl, cream together the cream cheese and sugar, making sure there are no lumps. Add the eggs, egg yolks, and cream and continue to mix until smooth. Add the vanilla and Kahlua, mix thoroughly. Pour the mixture onto the crust when cooled.
In a double boiler, melt the chocolate. Then drizzle the chocolate over the cheesecake mixture in a thin stream. With a paring knife swirl the chocolate through the mixture. Bake in a 275ºF oven for 2 hours, or until set. Turn off the oven and allow the cake to remain in the oven for 1 hour. Remove and refrigerate.