*  Exported from  MasterCook  *

                       Chocolate Kahlúa Cheesecake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cocolate Crust:
   1-1/2   c            Chocolate wafer crumbs
     1/4   c            Butter -- melted
   2       tb           Sugar
                        Cheese Cake:
   1-3/4   c            Semi-sweet chocolate chunks --
                        - divided
   1       c            Whipping cream
     1/4   c            Kahlúa -- +2 tb, divided
  24       oz           Cream cheese -- softened
   1       c            Sugar
     1/3   c            Cocoa
   3                    Eggs
   1       t            Vanilla extract
   1       tb           Powdered sugar

  Chocolate Crust:

  Mix crust ingredients and press onto bottom and partway up the
  sides of a 9" springform pan.  Freeze 5 minutes.  Bake at 350°F for
  10 minutes.

  Cheesecake:

  Prepare chocolate crust.  In a microwave-safe bowl, place 3/4 c
  chocolate chunks.  Microwave on HIGH 1 minute or until chunks are
  melted, stir.  Add 1/4 c whipping cream and 1/4 c Kahlúa, stir
  until blended.  In a mixer bowl, beat cream cheese and sugar until
  fluffy. Add cocoa; beat until blended.  Add eggs, one at a time,
  beating well after each.  Stir in vanilla and reserved chocolate
  nixture.  Pour over prepared crust.  Bake 10 minutes at 400°F. 
  Decrease to 275°F and bake 45 minutes.  Remove from oven to cool;
  loosen cake from rim of pan and remove.

  In microwave-safe bowl, place remaining chunks.  Microwave on HIGH
  1 minute or until chunks are melted, stir.  Stir in 1/4 c whipping
  cream and 2 tb Kahlúa; blend well.  Spread on top of cake.
  Refrigerate 6 hours.

  At serving time, beat remaining whipped cream and powdered sugar
  until stiff; garnish with rosettes of whipped cream.

  Refrigerate leftover cake.  Decadent and delicious.
 
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