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Chocolate Kahlua Cheesecake

1 1/2 cups chocolate wafer crumbs
1/4 cup melted butter
2 Tbsp sugar

1 3/4 cups semi-sweet chocolate chips/chunks, divided
1 cup whipping cream
1/4 cup + 2 Tbsps. Kahlua, divided
24 oz cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
1 teaspoon vanilla extract
1 Tbsp powdered sugar

Mix crumbs, butter, and sugar. Press onto bottom and up the sides
partway of a 9-inch springform pan. Freeze 5 minutes, then bake
at 350F for ten minutes and allow to cool.

Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks
until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup
Kahlua and stir until blended. In another bowl, beat cream cheese
and sugar until fluffy. Add first mixture to the second and blend
well. Add eggs one at a time, mixing well after each addition, and
vanilla. Pour over prepared crust and bake 10 minutes at 400F.
Decrease to 275F and bake another 45 minutes. Remove from oven to
cool: loosen cake from rim of pan and remove. Melt remaining
chocolate. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua,
mixing well. Spread on top of cake and refrigerate six or so hours.
Before serving, beat remaining whipping cream with the powdered
sugar and garnish cake by pipping it on (personally, I'll probably
skip this step) and decorating with a few remaining chocolate chips
(the picture of this is great!). Refrigerate leftovers.

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