CHOCOLATE CRUST: Mix crust ingredients and press onto bottom and partway up the sides of a 9-inch springform pan. Freeze 5 minutes. Bake at 350 degrees for 10 minutes.
2.
CHEESECAKE: Prepare chocolate crust. In a microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on HIGH 1 minute or until chunks are melted, stir. Add1/4 cup whipping cream and 1/4 cup Kahl£a, stir untilblended. In a mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat untilblended. Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate nixture. Pour over prepared crust. Bake 10 minutes at 400 degrees. Decrease to 275 degrees and bake 45 minutes. Remove from oven to cool; loosen cake from rim of pan and remove.
3.
In microwave-safe bowl, place remaining chunks. Microwave on HIGH 1 minute or until chunks are melted, stir. Stir in 1/4 cup whipping cream and 2 tbsps Kahl£a; blend well. Spread on top of cake. Refrigerate 6 hours.
4.
At serving time, beat remaining whipped cream and powdered sugar until stiff; garnish with rosettes of whipped cream.
5.
Refrigerate leftover cake. Decadent and delicious.
