Chocolate Kahlua Cheesecake

Chocolate Crust:
1 1/2 cups chocolate graham, crackers, crumbled*
1/4 cup butter, melted
2 tablespoons sugar

Cheesecake:
1 8-ounce package semi-sweet chocolate baking squares, divided
1 cup whipping cream
1/4 cup and 2 tablespoons Kahlua, divided
3 8-ounce package cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Chocolate crust preparations:
Mix crumbled chocolate graham crackers, melted butter and sugar. Press onto bottom and part way up sides of springform pan. Freeze for 5 minutes. Bake at 350° F. for 10 minutes.

Cheesecake preparations:
In microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Add 1/4 cup whipping cream and 1/4 cup Kahlua; stir until blended.

In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, one at a time, mixing well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared chocolate crust. Bake 10 minutes at 400° F., then decrease to 275° F. and bake for 45 minutes.

Remove from oven to cool. In microwave-safe bowl, place remaining chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Stir in 1/4 cup whipping cream and 2 tablespoons Kahlua; blend well. Spread on top of cake.

Refrigerate for 6 hours. At serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream.