Recipe: Kahlua Fudge Cheesecake with Chocolate Glaze

KAHLUA FUDGE CHEESECAKE

FOR THE CRUST:
1 1/2 cups chocolate wafer crumbs
5 Tbsp. butter, melted
2 Tbsp. sugar

FOR THE FILLING:
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1 1/4 cups heavy (whipping) cream, divided use
1/3 cup Kahlua (liqueur)
1 (6 oz.) pkg. semi-sweet chocolate chips

FOR THE GLAZE:
1/2 cup semi-sweet chocolate chips
1 Tbsp. heavy (whipping) cream
1 Tbsp. butter
1 Tbsp. light corn syrup
1 Tbsp. Kahlua

Preheat oven to 325 degrees F.

TO MAKE THE CRUST:
Mix cookie crumbs, melted butter and 2 tablespoons sugar. Press into a springform pan.

Bake crust for 4 to 5 minutes. Allow to cool.

TO MAKE THE FILLING:
Using a mixer, blend softened cream cheese and 3/4 cup 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 the 6 ounces semi-sweet chocolate 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 at 325 degrees F for about 1 hour and 20 minutes or until knife inserted in middle comes out clean. Allow cheesecake to cool, cover with aluminum foil and refrigerate overnight before cutting.

WHEN READY TO SERVE:

TO MAKE THE GLAZE:
Melt Glaze ingredients over very low heat. Stir until smooth as it melts. Spoon on top of chilled cake, allowing some to run down sides.

Makes 16 servings