1 pk (8 1/2 oz) chocolate wafers;
-crushed (Oreos work well,
-filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese;
-softened (low fat works
-well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet
-chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c 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 10-inch 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
crust-lined 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 3/4 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 2-3 hours, preferably overnight). Keeps well in
refrigerator for 3 days, probably longer, but who can keep from eating it
before then?
Yields
16 Servings