Title: Cheesecake ( Chocolate Kahlua )
Categories: Cheesecake Chocolate Dessert
Yield: 10 Servings
| 1 1/2 | c | Chocolate wafer (I used Teddy Grahams) crumbs |
| 1/4 | c | Melted butter |
| 2 | tb | Sugar |
| 1 3/4 | c | Semi-sweet chocolate chips/chunks, divided |
| 1 | c | Whipping cream |
| 1/4 | c | + 2 Tbsps. Kahlua, divided |
| 24 | oz | Cream cheese, softened |
| 1 | c | Sugar |
| 1/3 | c | Cocoa |
| 3 | | Eggs |
| 1 | ts | Vanilla extract |
| 1 | tb | Powdered sugar |
Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway
of a 9-inch springform pan. Freeze 5 minutes, then bake at 350F for ten
minutes and allow to cool. Heat in a bowl or pan over boiling water 2/4 cup
chocolate chunks until melted and smooth. Add 1/4 cup whipping cream and
1/4 cup Kahlua and stir until blended. In another bowl, beat cream cheese
and sugar until fluffy. Add first mixture to the second and blend well. Add
eggs one at a time, mixing well after each addition, and vanilla. Pour over
prepared crust and bake 10 minutes at 400F. Decrease to 275F and bake
another 45 minutes. Remove from oven to cool: loosen cake from rim of pan
and remove. Melt remaining chocolate. Then add 1/4 cup whipping cream and
the 2 Tbsp Kahlua, mixing well. Spread on top of cake and refrigerate six
or so hours. Before serving, beat remaining whipping cream with the
powdered sugar and garnish cake by pipping it on (personally, I'll probably
skip this step) and decorating with a few remaining chocolate chips (the
picture of this is great!). Refrigerate leftovers.