| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/4 | c | Cocoa |
| 1/3 | c | Butter or margarine; melted |
| 2 | pk | (8 oz) cream cheese; softened |
| 3/4 | c | Sugar |
| 1/2 | c | Cocoa |
| 2 | Eggs | |
| 1/4 | c | Strong coffee |
| 1/4 | c | Kahlua |
| 1 | ts | Vanilla extract |
| 1 | c | Sour cream |
| 2 | tb | Sugar |
| 1 | ts | Vanilla |
| 6 to 8 chocolate curls |
INSTRUCTIONS
Combine graham cracker crumbs, 1/4 cup sugar, cocoa and butter or margarine. Mix well. Press mixture into bottom of a 9-inch spring form pan. Bake at 325 degrees for 5 minutes. Cool. Beat cream cheese with mixer until light and fluffy; gradually add 3/4 cup sugar, mixing well. Beat in 1/2 cup cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee, Kahlua and 1 teaspoon vanilla extract. Pour into prepared pan. Bake at 375 degrees for 25 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; spread over hot cheesecake. Bake 425 degrees for 5 to 7 minutes. Let cool at room temperature on a wire rack. Chill 8 hours or overnight. Remove side of spring form pan. To garnish, place 3 chocolate curls in the center of cheesecake; gently break the remaining chocolate curls and sprinkle over cheesecake if desired. Recipe by: Cookbooks On/Line Posted to recipelu-digest Volume 01 Number 197 by KWillia105@aol.com on Nov 4, 1997
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