Ingredients
½ cup chocolate graham crackers, crumbled
¼ cup butter, melted
2 tbsp sugar
8 oz semi-sweet chocolate baking squares, divided
1 cup whipping cream
¼ cup Kahlua, divided
8 oz cream cheese, softened
1 cup sugar
⅓ cup cocoa
3 eggs
1 tsp. vanilla extract
1 tbsp powdered sugar
Preparation
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 degrees 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 ¼ cup whipping cream and ¼ cup Kahlua; stir until blended.
In mixer bowl, beat cream cheese and sugar until fluffy.
Add cocoa; beat until blended.
Add eggs, 1 at a time, mixing well after each.
Stir in vanilla and reserved chocolate mixture.
Pour over prepared chocolate crust.
Bake 10 minutes at 400 degrees, then decrease to 275 degrees F and bake for 50 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.
You can also decorate with chocolate curls or chocolate espresso beans, if desired.
Refrigerate leftover cake.
