Chocolate Kahlua Cheesecake

Directions

CHOCOLATE CRUST: Mix crust ingredients and press onto bottom and partway up the sides of a 9-inch springform pan. Freeze 5 minutes.

Bake at 350℉ (180℃) F for 10 minutes.

CHEESECAKE:

Prepare chocolate crust.

In a microwave-safe bowl, place ¾ 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 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℉ (200℃).

Decrease to 275 degrees 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 ¼ cup whipping cream and 2 tbsps Kahlua; 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.