Chocolate Kahlua Cheesecake

CRUST: Mix ingredients for the crust together. Press onto bottom and partway up sides of 9-inch springform pan. Freeze for 5 minutes. Bake in a 350 degrees F oven for l0 minutes.

FILLING: In a microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on HIGH 1 minute or until chunks are melted. Stir.

Add 1/4 cup whipping cream and 1/4 cup Kahlua to the melted chocolate and stir until blended.

In a mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa powder and beat until blended. Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared crust.

Bake for 10 minutes in a 400 degrees F oven. Decrease oven temperature to 275 degrees F and bake 45 minutes longer. Remove from oven to cool. Loosen cooled cheesecake from rim of pan and remove.

TOPPING: In microwave-safe bowl, place remaining chocolate chunks. Microwave on HIGH 1 minute or until chunks are melted. Stir.

Stir in 1/4 cup whipping cream and 2 Tbsp. Kahlua, blending well. Spread on top of cheesecake. Refrigerate at least 6 hours.

At serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of the sweetened whipped cream.

Refrigerate leftover cake. Decadent and delicious.