Mocha Blanca Cheesecake

Directions

1. TO PREPARE THE CRUST: Combine the crumbs, melted Press into bottom of a 9 inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing filling.
2. TO PREPARE THE FILLING: Bring a kettle of water to a boil for the water bath. Dissolve the coffee powder in the Kahlua. Put the chocolate into the top of a double boiler and place over hot water. When allmost melted, remove from the heat and stir until completly melted.
3. Combine the low-fat and regular cream cheeses and the sugar in a food processor, processing to blend. Add the coffee mixture, the chocolate and eggs. Process just until blended and creamy.
4. Pour filling into crust, smoothing the top. Place the pan in a large baking pan: pour boiling water into baking to Bake in a preheated 350℉ (180℃) oven for 1 hour. Remove the pan from the oven; remove springform from the water bath.
5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and Kahlua. Spread on top of the hot cheesecoake and put back into oven for 5 min Cool.