Kahlúa Cheesecake

Ingredients

Crust

• 1 cup crushed biscuits (shortbread)
• ¼ cup unsweetened baking cocoa
• ½ cup melted butter

Filling

• 2½ cup cream cheese, softened
• ¾ cup sugar
• ½ cup cocoa
• 2 large eggs
• ¼ cup espresso coffee
• ¼ cup Kahlúa to taste
• 1 tsp vanilla extract
• 1¼ cup sour cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Garnish

• Dark Chocolate, grated

Directions

Preheat oven to 325° F. For crust, mix biscuits in blender until finely broken. Add cocoa and melted butter. Mix well. Press into bottom of a 9 inch springform pan. Bake 5-8 minutes until firm. Raise oven to 375°. For filling, in a large bowl beat cream cheese with a mixer. Gradually add in sugar. Beat in cocoa. Add eggs, one at a time and beat. Stir in Kahlúa, coffee and vanilla. Pour into cooled crust. Bake for 30 minutes. Raise oven to 425°. For topping, combine sour cream, 2 tbsp sugar and vanilla in small bowl and mix well. Spread evenly over hot cheesecake. Bake for 5-7 minutes. Remove cheesecake and cool to room temperature for at least 8 hours. Garnish with grated chocolate.