Yield: 10 servings

1 1/2 c Chocolate wafer crumbs
1/4 c Melted butter
2 tb Sugar

1 3/4 c Semi-sweet chocolate chips/chunks (divided)
1 c Whipping cream (divided)
1/4 c + 2 Tbsp. Kahlua (divided)
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
3 Eggs
1 ts Vanilla extract
1 tb Powdered sugar

Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9-inch cheesecake pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool.

Heat in a bowl or pan over boiling water 1/2 cup chocolate chunks until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended.
In another bowl, beat cream cheese, cocoa and sugar until fluffy. Add first mixture to the second and blend well. Add eggs one at a time, mixing well after each addition, and vanilla. Pour over prepared crust and bake 10 minutes at 400 F. Decrease to 275 F and bake another 45 minutes. Remove from oven to cool. Loosen cake from rim of pan and remove.

Melt remaining 1 1/4 cup chocolate. Then add 1/4 cup whipping cream and 2 Tbsp Kahlua. Mix well. Spread on top of cake and refrigerate about six hours or until set.
Before serving, beat remaining 1/2 cup whipping cream with the powdered sugar and garnish cake by piping on it and decorating it with a few remaining chocolate chips. Refrigerate leftovers.

(secret desert tip - double the vanilla and the alcohol)