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Print this Recipe    Chocolate 13

Chocolate Cheesecake

12 to 16 servings

nonstick vegetable oil spray
2 1/2 pounds cream cheese, room temp. (very soft)
1 3/4 cup sugar
1 cup unsweetened cocoa powder, sifted
3 lg eggs, room temp
1/2 cup whipping cream
2 Tbs coffee liqueur
1 1/2 Tbs Frangelico (hazelnut liqueur)
1 tsp vanilla extract

1/4 cup coffee liqueur
1/4 cup Frangelico
2 Tbs dark rum
12 oz bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
1/4 cup (1/2 stick) unsalted butter

Position rack in center of oven and preheat to 300F. Line bottom
of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
waxed paper. Spray paper with nonstick vegetable spray. Using
electric mixer, beat cream cheese and sugar in large bowl on low
speed until smooth. Gradually mix in cocoa. Beat in eggs, 1 at
a time. Gradually add cream, coffee liqueur, Frangelico and vanilla
and beat until mixture is smooth.

Transfer filling to prepared pan. Bake until outer 3 inches of
cake puff and center is gently set but moist looking, about 1 hour
30 minutes. Cool on rack. Cover and refrigerate until cake is
well chilled, at least 6 hours. (can be prepared 1 day ahead)

Boil coffee liqueur, Frangelico and rum in heavy medium saucepan
until reduced to 1/4 cup, about 3 mintues. Reduce heat to low and
add chocolate, cream, and butter. Stir until mixture is smooth.
Cool until mixture is thick but still pourable, stirring occasionally,
about 45 minutes.

Using small sharp knife, cut around pan sides to loosen cake.
Release and remove pan sides. Pour chocolate glaze over cake.
Spread smoothly over top and sides covering completely. Chill
until chocolate is is firm, at least 2 hours.

Invert cake onto serving platter. Peel off paper. Smooth top.
Using warm knife, cut into wedges and serve.

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