Kahlua Chocolate Cheesecake
2 cups chocolate wafers, crushed ( 2 Hershey choc. pie crusts will work)
1/3 cup melted butter
1/2 cup sugar
Combine and press in the bottom and sides of a 10” spring-form pan (it will just barely fit a 9”)
Bake for 10 minutes and then cool.
2 pounds cream cheese, softened
1 cup sugar
1 Tbsp cornstarch
¼ cup Kahlua
8 oz sour cream
½ cup heavy whipping cream
1 tsp vanilla
12 oz semi-sweet chocolate chips
Beat cream cheese until smooth and lump free. Add sugar and mix well. Add eggs, one at a time, mixing well. Add cornstarch and sour cream.
In a double boiler, melt the chocolate chips; add the cream and Kahlua; stir. Don’t over heat as it will make the chocolate grainy. Add more cream if too thick.
Mix the chocolate into the cream cheese mixture. Do not over beat, but mix thoroughly.
Pour mixture into chocolate shell. Bake at 350 for 40 minutes or until filling sets.
If you use a water bath (recommended, it will probably take 20 to 30 more)
Adapted from other recipes