Chocolate Kahlúa Cheesecake

Ingredients

 * 1 pkg (8½ oz) chocolate wafers; crushed (Oreos work well, filling and all)
 * 6 tbsp unsalted butter; melted
 * 2 pk (8 oz) cream cheese; softened (low fat works well)
 * ⅔ cup sugar
 * 3 eggs
 * 12 oz or 2 cups semi-sweet chocolate, melted
 * 1 cup whipping cream
 * 2 tbsp unsalted butter; melted
 * 1 tsp vanilla
 * ½ cup kahlúa

Directions

 * 1) Heat oven to 325°F.
 * 2) In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
 * 3) Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10-inch spring-form pan.
 * 4) Refrigerate.
 * 5) In a large bowl, combine cream cheese and sugar; beat until smooth.
 * 6) Add eggs 1 at a time, beating well after each addition.
 * 7) Add melted chocolate; beat well.
 * 8) Add remaining ingredients, and beat until smooth.
 * 9) Pour into crust-lined pan.
 * 10) Bake at 325°F for 55 to 65 minutes or until edges are set.
 * 11) Center of cheesecake will be soft (to minimize cracking, place a shallow pan with about ¾ inch of hot water on the lower oven rack while baking).
 * 12) Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan.
 * 13) Allow the cheesecake to cool completely.
 * 14) Garnish with the reserved crumbs (provided you can keep your spouse from eating them), and refrigerate (at least 2 – 3 hours, preferably overnight).
 * 15) Keeps well in refrigerator for 3 days, probably longer.