Chocolate Kahlua Cheesecake

A very rich and dense cheesecake, well worth the cost and time it takes to make.
serves 12-16

1.5 C Oreo Crumbs
1/4 C Butter, melted
***
24 oz Cream Cheese (3 packs)
1/4 C Sour Cream
1/4 C + 2T Kahula, divided
8 oz Good Chocolate, divided
1 C Sugar
1/3 C Cocoa Powder
3 Eggs
1 T Vanilla
1/4 C Evaporated Milk (or heavy cream)

Preheat oven to 350. Grease an 8" spring form pan.

Combine cookie crumbs and butter. Press into bottom of pan and bake for 10 min.

Preheat oven to 400.

Melt 6 ounces of the chocolate. Add the sour cream and 1/4 C Kahlua, stir until well blended.

In a mixer, beat cream cheese and sugar until smooth. Add cocoa, beating until blended. Add eggs, one at a time, mixing until just combined. Stir in vanilla and chocolate mixture. Pour over prepared crust and bake at 400 for 10 min. Reduce heat to 275 and continue baking for 45 min. Cool in oven with the door propped open.

Melt remaining 2 oz of chocolate. Stir in the evaporated milk (or cream) and remaining 2 T kahlua. Blend well. Spread on top of cake. Refrigerate for 6 hours.


Notes: I made it with the reduced fat cream cheese, light sour cream and Splenda... and sugar free oreos and it worked fantastically, so you can totally make it light and you'd never guess it wasn't awful for you.