3 Eggs

12 oz Or 2 cups semi-sweet chocolate, melted

1 c Whipping cream

2 tb Unsalted butter; melted

1 ts Vanilla

1/2 c Kahlua

Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1

tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2

inches up sides of an ungreased 10- inch springform pan. Refrigerate. In a large

bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time,

beating well after each addition. Add melted chocolate; beat well. Add remaining

ingredients, and beat until smooth. Pour into crust-lined pan. Bake at 325F for 55 to

65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize

cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven

rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully

remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with

the reserved crumbs (provided you can keep your spouse from eating them), and

refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3

days, probably longer.