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1
TO MAKE THE CHOCOLATE WAFER CRUST: Line the bottom and sides of a 9 by 13-inch baking pan with heavy-duty aluminum foil.
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2
Using a pastry brush, lightly coat the foil-lined pan with melted butter.
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3
In the work bowl of a food processor fitted with the metal blade, process the chocolate cookies into crumbs (or put the cookies between 2 layers of waxed paper and crush with a rolling pin).
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4
Combine the remaining melted butter (you should have at least 7 tablespoons) with the cookie crumbs.
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Press the crumb mixture evenly over the bottom of the foil-lined pan.
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6
TO MAKE THE CHEESECAKE FILLING: Preheat the oven to 300F.
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In a large metal bowl set over a pan filled with 2 inches of simmering water, melt the dark chocolate, stirring occasionally, until smooth.
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8
Remove from the heat and stir in the cream.
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9
Using an electric mixer fitted with the paddle attachment, beat the cream cheese and the 1 cup sugar on medium speed until smooth.
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10
Beat in the egg yolks, 1 at a time, scraping the sides of the bowl frequently with a rubber spatula.
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11
Add the chocolate-cream mixture, vanilla, Kahlua, and salt and beat at medium speed for 2 minutes.
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12
Using an electric mixer fitted with the whisk attachment and a clean bowl, whip the egg whites on high speed until firm peaks form.
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13
Using a large rubber spatula, gently fold the egg whites into the chocolate-cream cheese mixture.
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14
Spoon the filling evenly over the chocolate crumb crust.
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15
Bake the bars for 30 minutes; the filling will rise and will be almost set.
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16
Turn off the heat and leave the bars in the oven for 30 more minutes.
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17
Transfer the baking pan to a wire rack to cool completely.
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TO MAKE THE WHITE CHOCOLATE TOPPING: In a large metal bowl set over a pan filled with 2 inches of simmering water, melt the white chocolate, stirring until smooth.
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Remove from the heat and slowly stir in the cream and the creme de cacao, if you wish.
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20
Pour the mixture over the cooled cheesecake.
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21
Freeze overnight, making sure you keep the pan level or the white chocolate topping will set unevenly.
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22
When ready to serve, lift the foil out of the pan and set on a work surface.
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23
Using a long, sharp knife, cut the cake into 1 1/2-inch-square bars.
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24
Dip the knife in hot water and wipe it clean between cuts, or the bars lose their perfect black-and-white look.
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25
The uncut cheesecake can be made up to 3 weeks in advance, wrapped, and frozen until ready to cut and serve.
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26
Be sure to use real white chocolate made with cacao butter for the topping.
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27
Some products labeled white chocolate include other, cheaper, and often unhealthier fats for the cocoa butter.
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Read labels carefully to ensure you are getting the real thing.
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29
I like Green & Blacks excellent organic white chocolate bar made with 30 percent cacao butter.
