Chocolate Kahlúa Cheesecake

Ingredients

 * 1 pk (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
 * 6 tb unsalted butter; melted
 * 2 pk (8 oz) cream cheese; softened (low fat works well)
 * 2/3 c Sugar
 * 3 eggs
 * 12 oz Or 2 cups semi-sweet chocolate, melted
 * 1 c whipping cream
 * 2 tb unsalted butter; melted
 * 1 ts vanilla
 * 1/2 c Kahlua

Directions

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