Chocolate Kahlua Cheesecake

1 1/2 cups chocolate wafer crumbs
1/4 cup melted butter
2 Tbsp. sugar

1 3/4 cups semi-sweet chocolate chips/chunks, divided
1 cup whipping cream
1/4 cup + 2 Tbsps. Kahlua, divided
24 oz cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
1 teaspoon Vanilla extract
1 Tbsp. powdered sugar

Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway
of a 9-inch springform pan. Freeze 5 minutes, then bake at 350F for ten
minutes and allow to cool.

Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks until
melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir
until blended. In another bowl, beat cream cheese and sugar until fluffy.
Add first mixture to the second and blend well. Add eggs one at a time,
mixing well after each addition, and vanilla. Pour over prepared crust
and bake 10 minutes at 400F. Decrease to 275F and bake another 45
minutes. Remove from oven to cool: loosen cake from rim of pan and
remove. Melt remaining chocolate. Then add 1/4 cup whipping cream and
the 2 Tbsp Kahlua, mixing well. Spread on top of cake and refrigerate six
or so hours. Before serving, beat remaining whipping cream with the
powdered sugar and garnish cake by pipping it on (personally, I'll
probably skip this step) and decorating with a few remaining chocolate
chips (the picture of this is great!). Refrigerate leftovers.