CHOCOLATE KAHLUA CHEESECAKE

FOR THE CHOCOLATE CRUST:
1 1/2 cups chocolate wafer crumbs
1/4 cup melted butter
2 Tbsp. sugar
FOR THE FILLIING:
1 3/4 cups semi-sweet chocolate chunks, divided use
1 cup heavy (whipping) cream, divided use
1/4 cup plus 2 Tbsp. Kahlua, divided use
3 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 Tbsp. powdered sugar

TO MAKE THE CRUST:
Mix ingredients for the crust together. Press onto bottom and part way up sides of 9-inch springform pan. Freeze 5 minutes.

Bake in a 350 degrees F oven l0 minutes.

MEANWHILE, TO MAKE THE FILLING:
In microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on HIGH 1 minute or until chunks are melted, stir.

Add 1/4 cup whipping cream and 1/4 cup Kahlua to the melted chocolate; stir until blended.

In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa powder; beat until blended. Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared crust.

Bake 10 minutes in a 400 degrees F oven. Decrease oven temperature to 275 degrees F. and bake 45 minutes longer. Remove from oven to cool. Loosen cooled cheesecake from rim of pan and remove.

TO MAKE THE TOPPING:
In microwave-safe bowl, place remaining chocolate chunks. Microwave on HIGH 1 minute or until chunks are melted; stir. Stir in 1/4 cup whipping cream and 2 Tbsp. Kahlüa; blend well. Spread on top of cheesecake. Refrigerate at least 6 hours.

TO SERVE:
At serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of the sweetened whipped cream.

Refrigerate leftover cake. Decadent and delicious

Makes about 12 servings
From: Recipelink.com
Source: Recipe booklet: The Best of Kahlua - A Guide to Food and Entertaining