Chocolate Kahlua Cheesecake
A recipe contribution from JJ Towler, Charlottesville, VA
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup cocoa
- 1/3 cup butter, melted
Combine these four ingredients and mix well. Firmly press mixture into bottom of a 9" springform pan. Bake at 325 for 5 minutes. Cool.
- 2 packages (8 oz. each) cream cheese
- 3/4 cup sugar
- 1/2 cup cocoa
- 2 eggs
- 1/4 cup strong coffee (instant espresso is good!)
- 1/4 cup kahlua, or other coffeeflavored liqueur
- 1 tsp. vanilla
Beat cream cheese with electric 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 next 3 ingredients. Pour into prepared pan. Bake at 375 for 25 minutes. (Filling will be soft, but will firm up as cake cools.)
- 1 cup commercial sour cream
- 2 tbsp. sugar
- 1 tsp. vanilla
- Sugar sprinkles
Combine sour cream, 2 tbsp. sugar and vanilla. Spread over hot cheesecake and top with sprinkles. Bake at 425 for 5 to 7 minutes. Cool to room temperature on a wire rack; chill 8 hours or over night. Remove sides of springform pan. Makes 12 - 16 servings. Recommend using a thin, sharp knife to cut cheesecake and rinse knife between each cut.