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1 hours
Prep: 20 minutes
Cook: 1 hours
1210 calories per serving view nutrition facts
1 cake
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| 1 1/2 | cups | chocolate wafer crumbs | |
| 1/4 | cup | butter | melted |
| 2 | tablespoons | sugar | |
| 1 3/4 | cups | chocolate chips (semi-sweet) | |
| 1 | cup | heavy whipping cream | |
| 1/4 | cup | liqueur | coffee flavor, such as kahlua |
| 24 | ounces | cream cheese | softened |
| 1 | cup | sugar | |
| 1/3 | cup | cocoa powder | |
| 3 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| 1 | tablespoon | powdered sugar |
Mix crumbs, butter, and sugar.
Press onto bottom and up the sides partway of a 9-inch springform pan.
Freeze 5 minutes, then bake at 350 degrees F for ten minutes and allow to cool.
Heat in a bowl or pan over boiling water 2/4 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 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 degrees F.
Decrease to 275 degrees F and bake another 45 minutes.
Remove from oven to cool: loosen cake from rim of pan and remove.
Melt remaining chocolate. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua, mixing well.
Spread on top of cake and refrigerate six or so hours.
| % Daily Value* | |
| Total Fat 99.0g | 152% |
| Saturated Fat 61.0g | 305% |
| Trans Fat 0.0g | |
| Cholesterol 462mg | 154% |
| Sodium 673mg | 28% |
| Total Carbohydrate 68.0g | 23% |
| Dietary Fiber 2.0g | 10% |
| Sugars 59.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 75% | Vitamin C | 1% | |
| Calcium | 21% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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