1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c Cocoa
1/3 c Butter or margarine; melted
2 pk (8 oz) cream cheese;
-softened
3/4 c Sugar
1/2 c Cocoa
2 Eggs
1/4 c Strong coffee
1/4 c Kahlua
1 ts Vanilla extract
1 c Sour cream
2 tb Sugar
1 ts Vanilla
6 to 8 chocolate curls
Combine graham cracker crumbs, 1/4 cup sugar, cocoa and butter or
margarine. Mix well. Press mixture into bottom of a 9-inch spring form pan.
Bake at 325 degrees for 5 minutes. Cool. Beat cream cheese with 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
coffee, Kahlua and 1 teaspoon vanilla extract. Pour into prepared pan. Bake
at 375 degrees for 25 minutes. Combine sour cream, 2 tablespoons sugar and
1 teaspoon vanilla; spread over hot cheesecake. Bake 425 degrees for 5 to 7
minutes. Let cool at room temperature on a wire rack. Chill 8 hours or
overnight. Remove side of spring form pan. To garnish, place 3 chocolate
curls in the center of cheesecake; gently break the remaining chocolate
curls and sprinkle over cheesecake if desired.
Yields
12 Servings