Kahlua Fudge Cheesecake
Rec.food.chocolate/ Lisa Teichmann (1996)
Source: Rapscallions Cafe and Crab House, Morehead City, NC

This is a favorite in our house:

1 1/2 cups chocolate crumbs
2 tbsp. Sugar
5 tbsp. Butter
1 lb cream cheese, room temp
3/4 cup sugar
4 eggs
1 1/4 cup heavy cream (divided)
1/3 cup kahlua
6 oz. semi-sweet chocolate chips
1/2 cup semi-sweet choc chips
1 tbsp. heavy cream
1 tbsp. butter
1 tbsp. light corn syrup
1 tbsp. Kahlua

Heat oven to 325.

Mix chocolate crumbs, sugar and butter. Press into a springform pan. Bake crust for 4-5 min. Allow to cool.

Using a mixer, blend softened cream cheese and sugar. Add eggs, one at a time, until well mixed. When smooth, add 3/4 cup heavy cream along with Kahlua. Mix well and set aside.

Over low heat, melt 6 oz chips with 1/2 cup heavy cream, stirring until smooth.

Pour cream cheese mixture over crust. Pour chocolate mixture into a circle over cream cheese mixture. Swirl chocolate through mixture with a knife.

Bake cake at 325 for about 1 hour 20 min or until knife inserted in middle comes out clean. Melt over a very low heat: 1/2 cup chips, 1 tbsp. cream, 1 tbsp. butter, 1 tbsp. corn syrup and 1 tbsp. kahlua. Stir as it melts until smooth. Spoon on top of chilled cake, allowing some to run down sides. Note: allow cheesecake to cool, cover with aluminum foil and refrigerate overnight before cutting.