Kahlua Cheesecake

1-1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa
1/3 c. butter or margarine, melted
2 (8 oz.) pkg. softened cream cheese
3/4 c. sugar
1/2 c. cocoa
2 eggs
1/4 c. strong coffee
1/4 c. Kahlua
1 tsp. vanilla extract
1 c. sour cream
2 Tbsp. sugar
1 tsp. vanilla extract
6 to 8 chocolate curls

Combine graham cracker crumbs, 1/4 cup sugar, cocoa and butter or margarine. Mix well. Press mixture into bottom of a 9-inch spring-form pan. Bake at 325 degrees for 5 minutes. Cool. Beat cream cheese with mixer until light and fluffy; gradually add 3/4-cup sugar, mixing well. Beat in 1/2-cup cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee, Kahlua and 1 teaspoon vanilla extract. Pour in prepared pan.  Bake at 375 degrees for 25 minutes.
Combine sour cream, 2 tablespoons sugar and 1-teaspoon vanilla; spread over hot cheesecake. Bake at 425 degrees for 5 to 7 minutes. Let cool to room temperature on a wire rack. Chill 8 hours or overnight. Remove side of spring-form pan. To garnish, place 3 chocolate curls in the center of cheesecake; gently break the remaining chocolate curls and sprinkle over cheesecake if desired. Makes 10 to 12 servings.

Return to recipes