Kahlua-and-Cream Cheesecake in Recipes

Ingredients

For Crust
2¼ cups Brownie Brittle or other chocolate wafer cookie, crushed
½ cup melted butter
Cheesecake
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
Kahlua Whipped Cream
2 cups heavy whipping cream
1 cup Kahlua
1 packet unflavored gelatin (about 2 teaspoons)
¼ cup hot water
Instructions

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.
Kahlua Whipped cream
Mix gelatin into hot water and set aside to cool to room temperature.
It’s very important to have a cold mixing bowl and beaters and cold ingredients for this next part. I put my mixing bowl and beaters in the freezer for about an hour before making whipped cream. I also make sure everything else is well chilled before I start.
Beat heavy cream until stiff peaks form. Add Kahlua and gelatin and beat until stiff. If it’s still too liquidy, refrigerate for an hour to give the gelatin time to work and then beat again).
Top cheesecake with Kahlua whipped cream.
Notes

A half batch of the Kahlua Whipped Cream is enough to top the cake. The full batch gives more volume.