Kahlúa Chocolate Cheesecake Recipe

Preheat the oven to 160°C (320°F).

In a mixing bowl, combine the crushed chocolate cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.

Stir in the Kahlúa coffee liqueur and vanilla extract until well combined. Pour the mixture onto the prepared crust.

Bake for 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another 30 minutes.

Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.

To make the chocolate ganache, melt the dark chocolate and stir in the heavy cream until smooth. Let it cool for a few minutes.

Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate for another hour to set.

Before serving, garnish with whipped cream and chocolate shavings.

Enjoy the decadent Kahlúa chocolate cheesecake!