Source of Recipe
List of Ingredients
Chocolate Crumb Crust
1 1/3 C. chocolate wafer crumbs
1 T. sugar
4 T. unsalted butter (at room temperature)
1 1/2 C. semisweet chocolate pieces
2 T. butter
1/4 C. Kahlúa®
1 lb. cream cheese, softened and cut into small pieces
2 large eggs
1/3 C. sugar
1/4 tsp. salt
1 C. dairy sour cream
Combine wafer crumbs, sugar and butter, mixing well. Put mixture
in an even layer over bottom of a 9-inch springform pan.
Preheat oven to 325ºF. Slowly heat chocolate, butter and Kahlúa® in
a small saucepan, stirring until chocolate melts and mixture is
smooth. Set aside and cool slightly. Add softened cream cheese,
continuing to beat until smooth. Beat in eggs, then beat in sugar,
salt and sour cream. Gradually beat in chocolate mixture. Pour into
chocolate crumb crust. Bake for 40 minutes, or just until filling is
barely set in center.
Remove from oven and let stand at room temperature at least 1 hour.
Before serving, if desired, spread on a thin layer of sour cream or
crème fraîche and drizzle mocha sauce over top of cake. Cut in small
slices with a thin sharp knife dipped in cold water. Refrigerate
1 C. semisweet chocolate pieces
1/3 C. Kahlúa
1/3 C. light corn syrup
Combine ingredients in a saucepan over low heat. Stir constantly until
chocolate melts and mixture is smooth. Serve warm or at room temperature.