Rich, creamy cheesecake flavored with vanilla, coffee and Kahlua and garnished generously with grated milk chocolate.

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 Kahlua or 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

1. Preheat oven to 325°F (160°C).
2. 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
3. Raise oven temperature to 375°F (190°C).
4. 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.
5. Raise temperature in oven to 425°F (220°C).
6. 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.
7. Cool to room temperature on a wire rack. Refrigerate, covered, for 8 hours. Carefully remove from pan and garnish with grated chocolate.

Makes 12 servings.