Chocolate Kahlua Cheesecake
1 1/2 cups chocolate graham, crackers, crumbled*
1/4 cup butter, melted
2 tablespoons sugar
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
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.
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.