Chocolate Cheesecake

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

Heat oven to 325F.

In medium bowl, combine wafers and butter, reserving 1
tablespoon of the crumbs for garnish.

Press remaining crumbs in bottom and 2 inches up sides
of an ungreased 10- inch springform pan. Refrigerate. In a
large bowl, combine cream cheese and sugar; beat until
smooth. Add eggs 1 at a time, beating well after each addition.

Add melted chocolate; beat well.

Add remaining ingredients, and beat until smooth. Pour into
crust-lined pan.

Bake at 325F for 55 to 65 minutes or until edges are set.

Center of cheesecake will be soft.

(To minimize cracking, place a shallow pan with about 3/4
inch of hot water on the lower oven rack while baking.)

Allow cheesecake to cool in the pan for 5 minutes, then
carefully remove the sides of the pan. Allow the cheesecake
to cool completely.

Garnish with the reserved crumbs (provided you can keep your
spouse from eating them), and refrigerate (at least 2-3 hours,
preferably overnight).

Keeps well in refrigerator for 3 days, probably longer.