Kahlua Chocolate Cheesecake

1-1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa
1/3 c. butter or margarine, melted
2 (8-oz.) packages cream cheese, softened
3/4 c. sugar
1/2 c. cocoa
2 eggs
1/4 c. strong coffee
1/4 c. Kahlua or other coffee flavored liqueur
1 tsp. vanilla extract
1 c. sour cream
2 T. sugar
1 tsp. vanilla extract

Combine first 4 ingredients & mix well. Firmly press mixture into bottom of a 9-inch springform pan. Bake at 325 for 5 minutes; cool.
Beat cream cheese with electric mixer until light and fluffy; gradually add 3/4 c. sugar, mixing well. Beat in 1/2 c. cocoa. Add eggs, one at a time, beating well after each addition. Stir in next 3 ingredients. Pour into prepared pan. Bake at 375 for 25 minutes. (Filling will be soft but will firm up as cake stands.)
Combine sour cream, 2 T. sugar, and 1 tsp. vanilla; spread over hot cheesecake. Bake at 425 for 5 to 7 minutes. Let cool to room temperature on a wire rack; chill 8 hours or overnight.
Remove sides of springform pan. Garnish with chocolate curls if desired.
Serves 12.


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