• Chocolate crust:
• 1 1/2 C. chocolate graham, crackers, crumbled*
• 1/4 C. butter, melted
• 2 Tbs. sugar
• Cheesecake:
• 1 8-oz. pkg. semi-sweet chocolate baking squares, divided
• 1 C. whipping cream
• 1/4 C. and 2 Tbs. Kahlua, divided
• 3 8-oz. pkg. cream cheese, softened
• 1 C. sugar
• 1/3 C. cocoa
• 3 eggs
• 1 tsp. vanilla extract
• 1 Tbs. powdered sugar

Chocolate crust preparations: Mix crumbled chocolate graham crackers, melted butter and sugar. Press onto bottom and part way up sides of springform pan. Freeze for 5 minutes. Bake at 350 degrees for 10 minutes.

Cheesecake preparations: In microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Add 1/4 cup whipping cream and 1/4 cup Kahlua; stir until blended. In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, 1 at a time, mixing well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared chocolate crust.

Bake 10 minutes at 400 degrees, then decrease to 275 degrees and bake for 50 minutes. Remove from oven to cool.

In microwave-safe bowl, place remaining chocolate chunks. Microwave on high for 1 minute or until chunks are melted; stir. Stir in 1/4 cup whipping cream and 2 tablespoons Kahlua; blend well. Spread on top of cake.

Refrigerate for 6 hours. At serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream. You can also decorate with chocolate curls or chocolate espresso beans, if desired. Refrigerate leftover cake.