• 1 ¾ lb cream cheese
• 2 ¾ c sugar
• ½ tsp. vanilla
• ¼ c Kahlua
• 1/8 c rum
• 5 large whole eggs
• 1 ½ Tbs cake flour, sifted
• ¾ c semi-sweet chocolate

Ganache:

• ½ c semi-sweet chocolate
• ¼ c heavy cream
• ¼ c unsalted whole butter

Directions for Cheesecake

1. Thoroughly mix first four ingredients by hand. Use mixture to cover bottom of a buttered, 10-inch spring form pan.
2. In a mixing bowl, cream the sugar, cream cheese, and vanilla until light and fluffy, scraping bowl occasionally.
3. Add liquors.
4. Melt chocolate and add to mixture.
5. Gradually mix eggs with flour. Slowly add to cream cheese mixture.
6. Put mixture into pan and bake at 350 degrees for 45 minutes or until firm.
7. Remove from the oven and cool. Refrigerate overnight before removing sides of pan.
8. To finish, garnish with chocolate ganache or chocolate curls.

Directions for Ganache

1. Cut butter into chunks.
2. Combine all ingredients in the stainless steel bowl and place on a double boiler.
3. Heat until mixture is dissolved and smooth.
4. Refrigerate, stirring mixture every 15 minutes until mixture thickens. Top cake with ganache and refrigerate.

Chef Henry’s Beverage Recommendation: “Moet & Chandon Nectar Imperial is an excellent champagne. It has a very nice berry finish that will complement the chocolate and coffee flavors of this recipe (I would also add some soft music, a fireplace, and a leather sofa.).”