Crust
1 1/2 cups chocolate crumbs
5 tablespoons butter, melted
2 tablespoons granulated sugar

Filling
1 pound cream cheese
3/4 cup granulated sugar
4 eggs
1 1/4 cups heavy ream
1/3 cup Kahla
6 ounces semi-sweet chocolate chips

Glaze
1/2 cup semi-sweet chocolate chips
1 tablespoon heavy cream
1 tablespoon butter
1 tablespoon light corn syrup
1 tablespoon Kahla

Preheat oven to 325 degrees F.

Mix chocolate crumbs, sugar and butter. Press into a springform pan. Bake crust for 4 to 5 minutes. Allow to cool.

Using a mixer, blend softened cream cheese and sugar. Add eggs, one at a time, until well mixed. When smooth, add 3/4 cup heavy cream along with Kahla. Mix well and set aside.

Over low heat, melt 6 ounces semi-sweet chocolate chips with 1/2 cup heavy cream, stirring until smooth. Pour cream cheese mixture over crust. Pour chocolate mixture into a circle over cream cheese mixture. Swirl chocolate through mixture with a knife. Bake cake for about 1 hour 20 min or until knife inserted in middle comes out clean.

Melt Glaze ingredients over very low heat. Stir until smooth as it melts. Spoon on top of chilled cake, allowing some to run down sides.

NOTE: allow cheesecake to cool, cover with aluminum foil and refrigerate overnight before cutting.

Makes 16 servings.