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1
Mix crumbs, butter, and sugar.
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2
Press onto bottom and up the sides part way of a 9-inch springform pan.
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3
Freeze 5 minutes, then bake at 350 degrees (175 C.) for ten minutes and allow to cool.
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4
Heat in a bowl or pan over boiling water 1/2 cup (125 ml) chocolate chunks until melted and smooth.
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5
Add 1/4 cup (60 ml) whipping cream and 1/4 cup (60 ml) Kahlua and stir until blended.
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6
In another bowl, beat cream cheese, cocoa and sugar until fluffy.
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7
Add first mixture to the second and blend well.
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8
Add eggs one at a time, mixing well after each addition, and add vanilla.
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9
Pour over prepared crust and bake 10 minutes at 400 degrees (200 C.).
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10
Decrease to 275 degrees (125 C.) and bake another 45 minutes.
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11
Remove from oven to cool; loosen cake from rim of pan and remove.
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12
Melt remaining chocolate.
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13
Then add 1/4 cup (60 ml) whipping cream and the 2 tbsp (30 ml) Kahlua, mixing well.
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14
Spread on top of cake and refrigerate six or so hours.
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15
Before serving, beat remaining whipping cream with the powdered sugar and garnish cake by piping it on and decorating with a few remaining chocolate chips.
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16
Refrigerate leftovers.
