Recipe - Another Chocolate Cheesecake

1 pack (8 One half oz) chocolate wafers;
crushed (Oreos work well,
filling and all)
6 tablespoon Unsalted butter; melted
2 pack (8 oz) cream cheese;
softened (low fat works
well)
2/3 cup Sugar
3 Eggs
12 ounce Or 2 cups semisweet
chocolate, melted
1 cup Whipping cream
2 tablespoon Unsalted butter; melted
1 teaspoon Vanilla
One half cup Kahlua

Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1
tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and
2 inches up sides of an ungreased 10inch springform pan. Refrigerate.

In a large bowl, combine cream cheese and sugar; beat until smooth. Add
eggs 1 at a time, beating well after each addition. Add melted chocolate;
beat well. Add remaining ingredients, and beat until smooth. Pour into
crustlined pan.

Bake at 325F for 55 to 65 minutes or until edges are set. Center of
cheesecake will be soft. (To minimize cracking, place a shallow pan with
about Three fourths inch of hot water on the lower oven rack while baking.) Allow
cheesecake to cool in the pan for 5 minutes, then carefully remove the
sides of the pan. Allow the cheesecake to cool completely. Garnish with the
reserved crumbs (provided you can keep your spouse from eating them), and
refrigerate (at least 23 hours, preferably overnight). Keeps well in
refrigerator for 3 days, probably longer, but who can keep from eating it
before then?

From: Robert Driskill, modified from Chocolate and other Cravings

Busted and entered for you by: Bill Webster
Posted to MMRecipes Digest V4 #291 by Bill Webster thelma@pipeline.com
on Nov 08, 1997