Creme De Menthe Kahlua Swirl Cheesecake
|Chocolate wafer crumbs||875 Milliliter|
|Melted butter||60 Milliliter|
|Cream cheese||1 1⁄4 Kilogram|
|Granulated sugar||375 Milliliter|
|Heavy cream||625 Milliliter|
|Kahlua liqueur||60 Milliliter|
|Strong coffee||60 Milliliter|
|Creme de menthe liqueure||60 Milliliter|
CRUST: Combine the wafer crumbs with the butter.
Press into the bottom and sides of a buttered 10" (25 cm) spring form pan.
FILLING: Cream the cheese and sugar until light.
Stir in the cream.
Add the eggs one at a time beating well after each addition.
Divide the batter into two.
Stir in the Kahlua and coffee into one batter, and the creme de menthe in the second.
Pour the Kahlua batter into the prepared shell.
Bake in a preheated 325°F (160°C) oven for 45 minutes.
Swirl the creme de menthe batter through the Kahlua batter.
Continue to bake for an additional 75 minutes.
Turn oven off and prop door open slightly.
After 30 minutes transfer to a rack to cool, chill 12 hours or overnight.
Serve with a chocolate sauce.