Chocolate Kahlua Cheesecake

Instructions

To make the crust:

1. Preheat oven to 350°F. Lightly grease a 9-inch round springform pan.
2. Combine the cookie crumbs and butter until thoroughly combined. Transfer the mixture to the prepared pan, and press evenly and firmly into the bottom of the pan.
3. Bake for 15 minutes. Set aside to cool slightly.

To make the cheesecake:

1. Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the eggs, liqueur, and vanilla, and mix well. Mix in the chocolate. Mix in the sour cream.
2. Transfer the cheesecake batter to the pan, and spread evenly. Bake for 15 minutes at 350°F.
3. Reduce the oven temperature to 200°F. Bake the cheesecake for 2 hours.
4. Turn off the oven. Remove the cheesecake from the oven, and gently run a thin knife around the edge of the pan.
5. Return the cheesecake to the oven and leave it inside the oven with the heat off for 2 hours.
6. Remove the cheesecake from the oven. Cover loosely and chill overnight before serving.

To make the whipped cream:

1. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until the cream begins to thicken.
2. Sprinkle the sugar over the cream, and continue beating until soft peaks form.
3. Before serving the cheesecake, pipe the whipped cream around the edge of the cheesecake. Sprinkle with cocoa powder.