In order to have the best results use the highest quality chocolate and wafers you can find. This will add to not only the flavor, but to the texture and smell.

Crust

34 chocolate wafers- like Nabisco Chocolate Wafers (in US) or Barilla Chicche cookies (in Europe)

2 tablespoons Raw Sugar

5 tablespoons unsalted butter

Filling

3 ounces Swiss Dark Chocolate- this can be a bittersweet or crement. 

1/3 cup Kahlúa

2 8 oz. packages of cream cheese

2/3 cups raw sugar

1/2 cup sour cream

1 teaspoon Vanilla Extract

1/2 teaspoon fine sea salt

5 large fresh eggs- at room temperature

Preheat your oven to 325 degrees.

You will need a 9 inch springform pan.

For Crust

Crumble cookies and then pulverize in a blender until fine.

Mix will with sugar and melted butter.

Press mixture into the springform pan, going as far up the sides as possible.

For Cheesecake Mixture

Melt chocolate in a double boiler, or set a stainless steel boil over a pot of simmering water. Stir until melted, when melted add the Kahlúa and allow to cool.

Beat cream cheese in a bowl until smooth; add sugar, sour cream and salt. Scrape mixture down and beat in the eggs one at a time, scraping down often. Once eggs are incorporated add the chocolate mixture and mix well. Mix until no white lumps are present.

Pour into springform pan.

Bake 50-60 minutes, or until the top looks set but still jiggles slightly.

Allow to cool on rack, then refrigerate overnight before removing from pan and slicing.

When you first take the cake out it will be rounded on the top, during the cooling process it will slightly fall. This is normal.

Enjoy with an espresso and the one you love.