Heavenly Kahlua Cheesecake Recipe

Heavenly Kahlua Cheesecake

1 1/4 cups crushed graham crackers 1 cup granulated sugar, divided use 3/4 cup unsweetened baking cocoa, divided use 1/3 cup butter or margarine, melted 2 (8-ounce) packages cream cheese, softened 2 large eggs 1/4 cup coffee, brewed 1/2 cup coffee liqueur 2 teaspoons vanilla extract, divided use 1 cup (8-ounces) sour cream 2 tablespoons granulated sugar 2 ounces milk chocolate candy bars, grated

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup cocoa and melted butter in a small bowl; mix well. Press into the bottom of a 9-inch springform pan. Bake for 5 to 8 minutes, until firm but not browned; cool
Raise oven temperature to 375°F (190°C).
In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually add 3/4 cup sugar, mixing well. Beat in remaining 1/2 cup cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur, coffee and half the vanilla. Pour into the cooled crust. Bake for 30 minutes, or until almost set; cool.
Raise temperature in oven to 425°F (220°C).
Combine sour cream, 2 tablespoons sugar and remaining 1 teaspoon of vanilla in a small bowl; mix well. Spread evenly over the hot cheesecake. Bake for 5 to 7 minutes. Cool to room temperature on a wire rack; chill, covered, for 8 hours. Carefully remove from pan and garnish with grated chocolate.

Makes 12 servings.