1 1/4 cups chocolate wafer crumbs (about 32 wafers)
1/4 cup plus 1 tablespoon unsalted butter or
2 tablespoons slivered almonds, toasted
8 (1-ounce) squares semisweet chocolate
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons instant coffee granules
2 tablespoons Kahlua
1 teaspoon vanilla
1 1/2 cups sour cream
1/2 cup whipping cream
1 tablespoon confectioners sugar
Chocolate curls (optional)
Combine chocolate wafer crumbs and melted butter; stir well.
Press into bottom and 1 inch up sides of a 9-inch springform pan.
Sprinkle with slivered almonds. Chill. Place semisweet chocolate
in top of a double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate melts. Beat cream cheese with an
electric mixer until light and fluffy. Gradually add 1 cup sugar,
beating well. Add eggs, one at a time, beating well after each
addition. Add melted chocolate, beating until smooth. Crush
coffee granules with a mortar and pestle or the back of a spoon.
Combine coffee granules, Kahlua, and vanilla; add to chocolate
mixture, beating well. Fold in sour cream. Pour chocolate mixture
into crumb crust; place on baking sheet. Bake at 350 degrees for 1 hour.
Turn off oven, and let cheesecake stand in oven 30 minutes with
door partially open. Remove from oven; cool on wire rack. Cover
and chill at least 8 hours. Beat whipping cream until foamy;
gradually add confectioners sugar, beating until soft peaks form.
Remove sides of springform pan; pipe or dollop whipped cream around
edge of cheesecake. Garnish with chocolate curls, if desired.
Yield: one cheesecake.
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