Directions

1. Preheat oven to 350 degrees F.
2. First prepare Chocolate Crumb Crust: In a small bowl, combine the wafer crumbs, cocoa and powdered sugar. Stir in melted butter or margarine. Press mixture on bottom of pan and bake for 8 minutes. Set aside.
3. Next prepare cheesecake filling: Turn oven temperature to 400 degrees F. In small microwave safe bowl, place 3/4 cup chocolate chunks. Microwave on HIGH for one minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chunks are melted when stirred.
4. Add 1/4 cup whipping cream and stir until well blended. Stir in 1/4 cup Kahlua and set aside.
5. In large mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa and beat well until blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla and reserved chocolate mixture, blending well. Pour over prepared crust and bake for 10 minutes. Decrease oven temperature to 275 degrees F and continue baking for 45 minutes.
6. Remove from oven to cooling rack, loosening cake from rim of pan. Cool completely and remove spring form rim.
7. In a small microwave safe bowl, place remaining 1 cup chocolate chunks and microwave on HIGH 1 minute, then stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring until chunks are melted. Stir in 1/4 cup whipping cream and blend well. Stir in remaining 2 tablespoons Kahlua, blending well. Spread on top of cheesecake and refrigerate for about 6 hours or overnight.
8. At serving time, beat remaining 1/2 cup whipping cream and powdered sugar until stiff, then garnish cheesecake with small rosettes of whipped cream.
9. Refrigerate leftover cheesecake.