Both of them are so good. Especially for the holidays. And they make great gifts. Happy baking! And drinking of course! (the cook has to have a sample or three!)
Chocolate crust recipes follows
1 ¾ cups semi sweet chocolate chips, divided
1 cup whipping cream
¼ cup + 2 Tablespoon Kahlua, divided
24.oz cream cheese, softened
1 cup sugar
1/3 cup cocoa
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Prepare chocolate crust.
In microwave safe bowl, place ¾ cup chocolate chips. Microwave on high for 1 minute or until chips are melted, stir. Add ¼ cup whipping cream dn ¼ cup Kahlua, stil until blended. set aside.
In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, one at a time, beating well after each. Stir in vanilla dn reserved chocolate mixture. Pour over prepared crust. Bake 10 minutes at 400. Decrease to 275 and bake 45 minutes. Remove from oven to cool; loosen cake from rim of pan and remove. In microwave safe bowl, place remaining chocolate chips. Microwave on high 1 minute or until melted, stir. Stir in ¼ cup whipping cream and 2 tablespoons kahlua; blend well. Spread on top of cake. Refrigerate 6 hours. AT serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream refrigerate leftover cake.
Mix 1 ½ cups chocolate wafer crumbs, ¼ cup melted butter and 2 tablespoons sugar. Press onto bottom and part way up sides of 9 inch springform pan. Freeze 5 minutes. Bake at 350 for 10 min.