Kahlua Chocolate Cheesecake

Ingredients

1 pack X 8½ oz	 	       	Chocolate Wafers; crushed 
			               	(Oreos work well too, filling and all)
6 tbsp 			       	Unsalted butter; melted
2 packs X 8 oz		       	Cream Cheese; softened (low fat works well)
2/3 cup 		               	Sugar
3 			               	Eggs
340 g (2 cups) 		       	Semi-sweet Chocolate, melted
1 cup 			       	Whipping cream
2 tbsp 			       	Unsalted Butter; melted
1 tsp 		                	Vanilla Essence
1/2 cup 	                	Kahlua

Method

Preheat oven to 160°C.

In a medium bowl, combine wafers and melted butter, reserving 1 tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch springform pan. Chill well.

In a large bowl, cream together cream cheese and sugar and beat until smooth. Add eggs one at a time, beating well with each addition. Add melted chocolate and kahlua and beat well. Add remaining ingredients, and beat until smooth. Pour into crust-lined pan.

Bake in preheated oven for 55 to 65 minutes or until edges have set. (It is advisable to place a shallow pan with 3/4 inch of water in the oven during baking. This keeps the cake moist and will prevent cake from cracking.) The center of cheesecake will be soft. 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, and chill for at least 2-3 hours, best if overnight.

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