Kahlua Cheesecake

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My own tips:



Parchment paper parchment paper parchment paper! Bottom and sides. It's a nuisance to cut and line the pan, but if you don't, you'll wish you had.



You can melt choc chips in your nuke box about 10 seconds at a time at 60% power but watch carefully so that the chocolate doesn't seize.



Cut cream cheese in cubes and soften in the nuke box, too. Maybe 20-30 seconds at a time.



So that the cornstarch doesn't refuse to combine nicely, mix it with the sugar before combining with eggs and salt.



When combining cream cheese with egg mixture be sure to beat until it's smooth. If you don't, your cheesecake will have little while flecks of cream cheese in it. This can be tricky because you don't want to beat too much so it's important that the cream cheese is soft! If you get little flecks of white, it's not going to change the taste, but if you're going to go to the trouble of making a cheesecake, it should look pretty.



If you can't find chocolate wafer cookies, scrape the frosting from Oreos and use those instead. Use the bottom of a glass to press the crumb crust evenly.



I've found that putting a pie pan with water in it on the bottom rack of the oven will help to keep the top of your cheesecake from cracking.











KAHLUA CHEESECAKE



Crust



1-1/3 c chocolate wafer crumbs

1/4 c softened butter

1 TBSP sugar



Cheesecake



1-1/2 c semi-sweet chocolate chips

1/4 c Kahlua

2 TBSP butter

2 eggs, beaten

1/3 c sugar

1 TBSP cornstarch

1/4 tsp salt

1 c sour cream

2-8oz pkgs cream cheese, softened



Directions



Cut softened cream cheese into pieces



Prepare chocolate crumb crust and press firmly into a 9" springform pan that has been lined with parchment paper.



Preheat oven to 350F.



In a small saucepan over medium heat, melt chocolate chips with Kahlua and butter; stir until smooth, and set aside.



In a bowl, combine eggs, sugar and salt; add sour cream and blend well.



Add cream cheese to egg mixture; beat until smooth.



Gradually blend in chocolate mixture.



Turn into prepared crust and bake for 50 minutes or until filling is barely set in center.



Turn off heat and let stand in oven for one hour with door open.



Remove from oven and let stand at room temperature for one hour.



Refrigerate several hours or overnight.