Paul's Chocolate Kahlua Cheesecake


SourceChef Paul Lee
Prep time
40 minutes
Cooking time
30 minutes
Total time
1 hour, 10 minutes


A signature dessert from Chef Paul Lee


6 oz
Butter (for crust, unsalted, melted)
1⁄2 c
Sugar (for crust)
14 oz
Nabisco Famous Chocolate Wafers (for crust, finely crushed)
2 1⁄2
Cream cheese (for filling)
6 T
Cornstarch (for filling)
1 1⁄2 c
Sugar (for filling)
3 oz
Kahlua (for filling)
3 oz
Chocolate chips (for filling, semi-sweet)
4 t
Instant coffee (for filling, or substitute with espresso powder)
Eggs (for filling, whole)
Egg yolks (for filling)
1 c
Cream (for filling, heavy)



  1. In a bowl mix the butter into the sugar and wafer and blend thoroughly.
  2. Line the bottoms of 2 pans with parchment paper, buttered on the bottom. Press the crumbs into the bottom of the pans and halfway up the side. Bake for 5 minutes at 450°F. Chill before filling.


  1. Blend the cornstarch and sugar in a mixing bowl set with a paddle.
  2. Melt the chocolate over a double boiler or in a microwave with the Kahlua and instant coffee.
  3. Blend the softened cream cheese with the sugar mixture.
  4. Combine the eggs and cream and slowly blend into the cream cheese mixture. Add the chocolate mixture
  5. Fill the pans and bake at 325ºF above or in a water bath. Bake approximately one hour or until set.
  6. Cool completely. To remove from pan, set a covered cake round on top and invert pan, carefully tapping the edge.

Topping and Garnish

  1. Set cheesecake on an icing rack. Pour warm ganache over cheesecake to create a smooth and even coating on the top and sides.
  2. When coating is set to touch, pipe rosettes of whipped ganache at the outside edge of each slice. Top with an espresso bean.
  3. To slice, use a warm knife or fishing line.