CHOCOLAT CRUST
1 1/2 c Chocolate wafer crumbs 2 tb Sugar
1/4 c Melted butter
-CHEESE CAKE-
1 3/4 c Semi-sweet chocolate chunks 1 c Sugar
– divided 1/3 c Cocoa
1 c Whipping cream 3 Eggs
1/4 c Plus 2 tb Kahl?a, divided 1 ts Vanilla extract
24 oz Cream cheese, softened 1 tb Powdered sugar
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 350 degrees for 10 minutes.
CHEESECAKE: Prepare chocolate crust. In a microwave-safe bowl, place
3/4 cup chocolate chunks. Microwave on HIGH 1 minute or until chunks
are melted, stir. Add1/4 cup whipping cream and 1/4 cup Kahl?a, stir
untilblended. In a mixer bowl, beat cream cheese and sugar until
fluffy. Add cocoa; beat untilblended. Add eggs, one at a time,
beating well after each. Stir in vanilla and reserved chocolate
nixture. Pour over prepared crust. Bake 10 minutes at 400 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 Kahl?a; 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.
Yields
1 cake
