Saturday, September 11, 2010

Kahlua Dark Chocolate Cheesecake

Ingredients for crust:
1 1/3 cups chocolate wafer crumbs
1/4 cup softened unsalted butter
1 T white granulated sugar

Ingredients for cheesecake filling:
1 1/2 cups semisweet chocolate or chocolate chips
1/4 to 1/2 cup Kahlua
2 T butter
2 eggs, beaten
1/3 cup sugar
1/4 teaspoon salt
1 cup sour cream
2 8-ounce packages cream cheese, room-temperature

Ingredients for Kahlua drizzle:
1 cup semi-sweet chocolate or chips
1/3 cup Kahlua
1/3 cup light corn syrup

Preparing the cheesecake:
Prepare chocolate crumb crust:
Combine the cookie crumbs with sugar and melted butter, press firmly into a 9-inch springform pan.

Preheat oven to 350 degrees F.

Melt chocolate with Kahlua and butter in bowl over a pan of simmering water; stir until smooth. Set aside.

With an electric mixer, whip the cream cheese, sour cream, sugar and salt until smooth. Add the eggs and blend well. Gradually blend in chocolate mixture. Turn into prepared crust and bake for 35 minutes or until filling is barely set in center. Turn off oven and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. Pour Kahlua drizzle over the top of the cheesecake, refrigerate several hours or overnight.

Garnish with chocolate shavings and whipped cream.

Serves 12


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