Ingredients

• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup butter or 1/4 cup margarine, plus
• 1 tablespoon unsalted butter or 1/4 cup margarine, melted
• 2 tablespoons slivered almonds, toasted
• 8 (1 ounce) semi-sweet chocolate baking squares
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 1/2 tablespoons instant coffee granules
• 2 tablespoons Kahlua
• 1 teaspoon vanilla extract
• 1 1/2 cups sour cream
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• chocolate curls

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.

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