Ingredients
CRUST:
32 chocolate wafers
2 tablespoons sugar
4 tablespoons unsalted butter, melted
FILLING:
3 ounces semisweet chocolate
1/3 cup Kahlua
2 8-ounce packages regular cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1/2 teaspoon kosher salt
5 large eggs, at room temperature
Preparation
Preheat over at 325 F
Cover outside of a 9-inch springform pan with heavy-duty aluminum foil for even baking.
For crust: Pulverize chocolate wafers in a blender or food processor. Mix well with sugar and melted butter and press into bottom and partway up the sides of prepared pan.
For filling: Melt chocolate in a stainless steel bowl set over a pot of simmering water. Stir in Kahlua and let cool. Beat cream cheese in bowl of an electric mixer until very smooth. Beat in sugar, then sour cream and salt. Scrape down sides of bowl often. Stir in chocolate mixture and mix well. Set the bowl into a larger bowl of hot water and stir until the mixture shows no white lumps. Pour into prepared pan.
Bake 50 to 60 minutes, until top looks set but still jiggles slightly. Cool on rack, then refrigerate overnight before removing pan sides and slicing.
