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Kahlua Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
1/3 cup butter or margarine, melted
2 8-oz pkgs cream cheese, softened
3/4 cup sugar
1/2 cup cocoa
2 eggs
1/4 cup strong coffee
1/4 cup kahlua
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
6 chocolate curls

Combine graham cracker crumbs, 1/4 cup sugar, cocoa and butter or
margarine. Mix well. Press mixture into bottom of a 9-inch spring
form pan. Bake at 325 F for 5 minutes. Cool. Beat cream cheese
with mixer until light and fluffy; gradually add 3/4 cup sugar,
mixing well. Beat in 1/2 cup cocoa. Add eggs, one at a time,
beating well after each addition. Stir in coffee, Kahlua and 1
teaspoon vanilla extract. Pour into prepared pan. Bake at 375
for 25 minutes. Combine sour cream, 2 tablespoons sugar and 1
teaspoon vanilla; spread over hot cheesecake. Bake 425 for 5 to
7 minutes. Let cool at room temperature on a wire rack. Chill 8
hours or overnight. Remove side of spring form pan. To garnish,
place 3 chocolate curls in the center of cheesecake; gently break
the remaining chocolate curls and sprinkle over cheesecake if
desired.

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