chocolate CRUST: Mix crust ingredients and press onto bottom and partway up the sides of a 9-inch springform pan.
Freeze 5 minutes.
Bake at 35 degrees F for 1 minutes.
CHEESECAKE:
Prepare chocolate crust.
In a microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on high for 1 minute or until chunks are melted, stir.
Add1/4 cup whipping cream and 1/4 cup Kahlua, stir
until blended.
In a mixer bowl, beat cream cheese and sugar until
fluffy.
Add cocoa; beat until blended.
Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate
nixture.
Pour over prepared crust.
Bake 1 minutes at 4 degrees.
Decrease to 275 degrees and bake 45 minutes.
Remove from oven to cool; loosen cake from rim of pan and remove.
In microwave-safe bowl, place remaining chunks. Microwave on HIGH 1 minute or until chunks are melted, stir.
Stir in 1/4 cup whipping cream and 2 tbsps Kahlua; blend well.
Spread on top of cake.
Refrigerate 6 hours.
At serving time, beat remaining whipped cream and powdered sugar until stiff; garnish with rosettes of whipped cream.
Refrigerate leftover cake. Decadent and delicious.
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