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Chocolate Kahlua Cheesecake

Kraft Memeber Recipe
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Makes: 8 slices Total Time: 9 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • CRUST:
  • 2 cups chocolate wafer crumbs (I used chocolate graham crackers)
  • 2 Tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 1 1/2 lb. cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup Kahlua
  • 1/8 cup very strong coffee
  • 5 ounces semi-sweet chocolate, melted
  • TOPPING:
  • 1 cup sour cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla or Kahlua
make it
Mix the first 3 ingredients together and press into a 9 inch springform pan on the bottom.
Bake at 350 degrees F for 5 minutes. Cool completely.

Beat cream cheese and sugar together until well blended. Beat in eggs one at a time until mixture is light and fluffy. Add Kahlua, coffee and melted chocolate; beat until smooth.
Pour into prepared crust, smooth top and bake at 350 degrees F for 40-45 minutes or just until firm to the touch. You don't want to overbake cheesecake--it should be creamy, not dry.

While cake is baking, mix together topping ingredients. When cake is done baking, remove from oven and spoon on topping carefully. Bake an additional 5 to 10 minutes. At this point, I like to turn the oven off, leave the cake inside and prop the oven door open. I have found that this cools the cake slower, hopefully resulting in less cracks on the top. If you still get cracks on top you can take a little bit extra sour cream and swirl into the topping to cover the cracks.

When cake is completely cool, cover with plastic wrap and refrigerate at least 8 hours. For best flavor and texture try to refrigerate overnight. This cake is easiest to cut with a knife dipped in hot water after cutting each slice.
Notes
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