1 1/4 cups all purpose flour
1/4 cup cocoa powder
1/3 cup granulated sugar
1 stick of unsalted butter
1/4 tsp salt
24 oz cream cheese
1 cup granulated sugar
1/4 cup dark chocolate chips
1/4 cup heavy cream
1/3 cup cocoa powder
1 oz Kahlua or other coffee liqueur
1/4 cup heavy cream, plus 1 tablespoon
1 1/2 cups dark chocolate chips
1 tbsp Kahlua
For the crust: Combine dry ingredients with melted butter and mix until combined. Press into the bottom of a buttered springform pan and bake on the middle oven rack for 15 minutes at 350 degrees. Remove from oven and move on to Step 2.
Step 2: Lower the oven temp to 325 degrees. In a small saucepan over medium-low heat, warm the cream until it's steaming; add chocolate chips and stir until smooth. Remove from heat and move on to making the filling.
For the filling: Combine sugar and cream cheese and mix until creamy. Add the melted chocolate and keep mixing; add the eggs and mix some more until everything is combined and smooth. Next, add the cocoa and Kahlua; mix at a slightly higher speed to get the lumps out. Pour filling into the springform pan and bake on the middle oven rack at 325 degrees for 45 to 50 minutes. Poke it with a skewer or toothpick to see if it comes out mostly clean. Remove from the oven and let it rest during Step 3.
Step 3: In the same small saucepan, over medium-low heat, combine 1/4 cup heavy cream and the Kahlua and heat until warm. Add the chocolate chips and stir until melted. Add remaining tbsp of cream and continue stirring until smooth. Let cool until it's body temp, then pour over the cheesecake and spread it out. Let the cake cool until it's room temp, then refrigerate overnight. :)