Another Chocolate Cheesecake

Check out the Recipe Cove website for more cheesecake recipes.

1 pkg (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tbl butter; melted
2 pkg (8 oz) cream cheese; softened (low fat works well)
2/3 cup sugar
3 eggs
12 oz (2 cups) semi-sweet chocolate, melted
1 cup whipping cream
2 tbl butter; melted
1 tsp vanilla
1/2 cup Kahlua

Instructions:



Preheat oven to 325 degrees.
In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch springform pan. Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add remaining ingredients, and beat until smooth.
Pour into crust-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
Allow cheesecake to cool in the pan for 5 minutes, and then carefully remove the sides of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs and refrigerate (at least 2-3 hours, preferably overnight).
Keeps well in refrigerator for 3 days.

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