Kahlua-and-Cream Cheesecake

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla paste or vanilla

• Snacks

  • 2 1/4 cups Brownie brittle or other chocolate wafer cookie

• Dairy

  • 1/2 cup Butter
  • 32 oz Cream cheese
  • 2 cups Heavy whipping cream
  • 2 cups Sour cream

• Desserts

  • 1 packet Gelatin, Unflavored

• Beer, Wine & Liquor

  • 1 3/4 cup Kahlua

• Liquids

  • 1/4 cup Water, HOT

Found on chocolatechocolateandmore.com

Description

Ingredients

• 2¼ cups Brownie Brittle or other chocolate wafer cookie, crushed
• ½ cup melted butter
• 32 ounces cream cheese
• 2 cups sour cream
• 5 eggs
• ¾ cup Kahlua
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 ½ teaspoons vanilla paste or vanilla
• 2 cups heavy whipping cream
• 1 cup Kahlua
• 1 packet unflavored gelatin (about 2 teaspoons)
• ¼ cup hot water

Directions

• Put Brownie Brittle into a ziplock bag and crush it with a rolling pin (or food process it until it is crumbs). Put in the bottom of a 10 inch springform pan and mix in the melted butter. Press evenly into the bottom of the pan.
• Beat cream cheese until smooth. Add sour cream and eggs. Beat until smooth.
• Add the remaining ingredients and beat until smooth. Pour onto prepared crust.
• Wrap the pan in 2 layers of aluminum foil and set in a baking dish. Pour water into the baking dish until it is half way up the sides of the springform pan.
• Bake in a 300°F oven for 2 hours. The top should be golden brown.
• Let cool.
• Mix gelatin into hot water and set aside to cool to room temperature.
• Beat heavy cream until stiff peaks form. Add Kahlua and gelatin and beat until stiff.
• Top cheesecake with Kahlua whipped cream.