# Kahlúa Cheesecake

## Ingredients

### Crust

- 1 cup crushed biscuits (shortbread)
- ¼ cup unsweetened baking cocoa
- ½ cup melted butter

### Filling

- 2½ cup cream cheese, softened
- ¾ cup sugar
- ½ cup cocoa
- 2 large eggs
- ¼ cup espresso coffee
- ¼ cup Kahlúa to taste
- 1 tsp vanilla extract
- 1¼ cup sour cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract

### Garnish

- Dark Chocolate, grated

## Directions

Preheat oven to 325° F. For crust, mix biscuits in blender until finely
broken. Add cocoa and melted butter. Mix well. Press into bottom of a 9 inch
springform pan. Bake 5-8 minutes until firm. Raise oven to 375°. For filling,
in a large bowl beat cream cheese with a mixer. Gradually add in sugar. Beat
in cocoa. Add eggs, one at a time and beat. Stir in Kahlúa, coffee and
vanilla. Pour into cooled crust. Bake for 30 minutes. Raise oven to 425°. For
topping, combine sour cream, 2 tbsp sugar and vanilla in small bowl and mix
well. Spread evenly over hot cheesecake. Bake for 5-7 minutes. Remove
cheesecake and cool to room temperature for at least 8 hours. Garnish with
grated chocolate.