Kahlua Chocolate Cheesecake
1-1/3 cup chocolate wafer crumbs
1/4 cup butter, softened
1 tablespoon sugar
2 pkgs. (8 oz. each) cream cheese, softened
2 cups sugar
1 cup sour cream
7 large eggs
1/2 cup cold Kahlua
1 cup milk chocolate chips
whipped cream for garnish
chocolate curls for garnish
Prepare the crust: Mix chocolate wafer crumbs, 1/4 cup butter and 1 tablespoon sugar. Press firmly in bottom of 9-in. springform pan.
Prepare the cheesecake mixture: In a large mixing bowl, cream together the cream cheese, sugar, and sour cream, scraping down the sides of the bowl often. In a medium-size bowl, combine the eggs and Kahlua. Once the cream cheese mixture is softened and lump free, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Melt the chocolate chips and Kahlua over low heat, stirring often, until smooth. In another medium-size bowl place the melted milk chocolate, then slowly whisk in a
little of the cheesecake mixture, whisking constantly to create a smooth mixture. Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. To bake the cheesecake: Preheat the oven to 300ºF. Butter a round 9-in. springform pan. Pour the mixture into the prepared pan and place in a water bath. Bake the cheesecake until the center is solid, about 1-1/2 hours. Remove from the water bath and let the cake cool completely. Then chill in the refrigerator. Garnish at serving.