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*To Caramelize sweetened condensed milk:.
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To caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown.
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Stir occasionally.
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Set aside to cool.
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Generously grease the sides of a 9-inch springform pan.
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Wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out.
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Combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan.
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Bake in a preheated 350F oven for 10 minutes then set aside to cool.
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Spread the caramelized sweetened condensed milk over the cooled crust (warm it in the microwave for a few seconds if necessary).
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Sprinkle the 3 crushed Skor bars evenly over the caramel layer.
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If you've had to reheat the caramel before spreading, let it cool for a moment before adding the Skor bars.
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With an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times.
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Add the eggs, one at a time and beat only till smooth (don't overbeat the batter once you've added the eggs or the cheesecake could crack).
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Quickly stir in the melted chocolate and Kahlua (can do this by hand).
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Pour the batter over the caramel layer.
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It should almost fill the pan.
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Place cookie sheet under the springform pan (this is in case of overflow--it shouldn't overflow, but just be safe)!
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Bake the cheesecake in a preheated 350F oven for approximately 50-55 minutes.
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It will be set around the edges, but the center will wobble when you gently shake the pan.
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Turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge.
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Run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack.
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Refrigerate overnight before removing the sides of the pan.
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To garnish, melt 2 squares of semi-sweet chocolate and drizzle over the top and down the sides of the chilled cake.
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Pile chocolate curls in the center.
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Tip: Before preheating the oven set a large pan of water on the bottom rack.
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This adds moisture while the cheesecake is baking and will help to prevent cracks.
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**Cook time does not include cooling cheesecake or overnight refrigeration.
