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Milk Chocolate Cheesecake with Kahlua
Serving Size : 10

1 lb cream cheese, softened
1 lb granulated sugar
1 cup sour cream
7 eggs
1/2 cup Kahlua
4 ounces good-quality milk chocolate, such as Godiva, melted
3 ounces good-quality milk chocolate
3 tbsps sweet butter
1/4 cup ground hazelnuts
1/4 cup crushed cornflakes

In a large mixing bowl with a paddle attachment cream together the
cream cheese, sugar, and sour cream, scraping down the sides of
the bowl often. In a medium-size bowl combine the eggs and Kahlua,
whisking them together. Once the cream cheese mixture is softened
and lump free, add the eggs in 3 parts, scraping down the sides of
the bowl after each addition. In another medium-size bowl place
the melted milk chocolate, then slowly whisk in a little of the
cheesecake mixture, whisking constantly to create a smooth mixture.
Add the milk chocolate mixture back into the cheesecake mixture
and stir until completely blended.

Preheat the oven to 300 F. Butter a round springform pan. Pour
the mixture into the teflon pan and place in a water bath (a pan
holding the cheesecake pan, filled halfway with water). Bake the
cheesecake until the center is solid, about 1 1/2 hours. Remove
from the water bath and let the cake cool completely. Then chill
in the refrigerator.

In a double boiler melt the milk chocolate and butter and stir
until completely dissolved. Remove from the heat, and fold in the
hazelnuts and cornflakes. Take the cheesecake out of the refrigerator
and pour the milk chocolate crust on top. Place back in the
refrigerator and allow to set overnight.

When ready to serve, remove the cheesecake from the refrigerator
and take it out of the springform pan. Invert the cake onto a
large serving plate so the crust is on the bottom and serve

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