Mocha-Chocolate Cheesecake Recipe

Directions:

1. In a bowl, combine the chocolate wafer crumbs and melted butter; stir well to combine.
2. Press mixture into bottom and 1-inch up sides of a 9-inch springform pan.
3. Sprinkle with slivered almonds; chill.
4. Add semisweet chocolate to the top of a double boiler; bring water to a boil; lower heat; cook until chocolate melts, stirring occasionally.
5. In a large mixing bowl, beat cream cheese, using an electric mixer, until light and fluffy.
6. Gradually add in 1 cup sugar; beating well.
7. Add in eggs, one at a time, beating well after each addition.
8. Add in melted chocolate, beating until smooth.
9. Crush coffee granules with a mortal/pestle or the back of a spoon.
10. Combine coffee, Kahlua, and vanilla; add to chocolate mixture, beating well.
11. Fold in sour cream.
12. Pour cheesecake filling into crumb crust; place on baking sheet.
13. Bake in a 350° oven for 1 hour.
14. Turn oven off and let cheesecake stand in oven for 30 minutes with the door partially open.
15. Remove from oven; cool on wire rack.
16. Cover and chill at least 8 hours.
17. Beat whipping cream until foamy; gradually add in powdered sugar, beating until soft peaks form.
18. Remove sides of springform pan; pipe or dollop whipped cream around edge of cheesecake.
19. Garnish with chocolate curls.