Categories: Cheesecakes 
      Yield: 1 cake 
  
-------------------------------CHOCOLAT CRUST------------------------------- 
  1 1/2 c  Chocolate wafer crumbs 
    1/4 c  Melted butter 
      2 tb Sugar 
 
--------------------------------CHEESE CAKE-------------------------------- 
  1 3/4 c  Semi-sweet chocolate chunks 
           - divided 
      1 c  Whipping cream 
    1/4 c  Plus 2 tb Kahlža, divided 
     24 oz Cream cheese, softened 
      1 c  Sugar 
    1/3 c  Cocoa 
      3    Eggs 
      1 ts Vanilla extract 
      1 tb Powdered sugar 
  
  CHOCOLATE CRUST: Mix crust ingredients and press onto bottom and 
  partway up the sides of a 9-inch springform pan.  Freeze 5 minutes. 
  Bake at 350 degrees for 10 minutes. 
  CHEESECAKE: Prepare chocolate crust.  In a microwave-safe bowl, place 
  3/4 cup chocolate chunks.  Microwave on HIGH 1 minute or until chunks 
  are melted, stir.  Add1/4 cup whipping cream and 1/4 cup Kahlža, stir 
  untilblended.  In a mixer bowl, beat cream cheese and sugar until 
  fluffy. Add cocoa; beat untilblended.  Add eggs, one at a time, 
  beating well after each.  Stir in vanilla and reserved chocolate 
  nixture.  Pour over prepared crust.  Bake 10 minutes at 400 degrees. 
  Decrease to 275 degrees and bake 45 minutes.  Remove from oven to 
  cool; loosen cake from rim of pan and remove. 
  In microwave-safe bowl, place remaining chunks.  Microwave on HIGH 1 
  minute or until chunks are melted, stir.  Stir in 1/4 cup whipping 
  cream and 2 tbsps Kahlža; blend well.  Spread on top of cake. 
  Refrigerate 6 hours. 
  At serving time, beat remaining whipped cream and powdered sugar until 
  stiff; garnish with rosettes of whipped cream. 
  Refrigerate leftover cake.  Decadent and delicious.