Chocolate Kahlua Cheesecake

For the Crust

1. Preheat theoven to 400F.
2. Crumble the graham crackers in a food processor until they are like sand. Pulse in the sugar, and cinnamon and gradually pour in the melted butter while pulsing. The crumbs should be evenly coated.
3. Dump the mixture into a 9-inch springofrm pan and press evenly on the bottom and about an inch up the sides. Use a straight edged cup to press in the corners. You can also place down a sheet of plastic wrap to prevent the mixture sticking to your hands and equipment.
4. Bake for 10 minutes and then cool on a wire rack.

For the Cheesecake

1. Reduce t he heat to 300F.
2. Mix the sour cream, Kahlua and coffee in a small bowl. Set it aside while the coffee dissolves.
3. Melt the chocolate either over a double boiler or in the microwave on 70% power. Cool.
4. Beat the cream cheese, cocoa, and salt until fluffy and smooth. Be sure all the lumps are out. Scrape the sides of your bowl and add in the sugar. Blend until smooth. Scrape down the sides and add in the cool, meted chocolate and blend until incorporated and smooth.
5. Beat in the sour cream mixture until well blended. Add the eggs one at a time. Add the next one when it's just blended. Be careful not to overbeat the filling once the eggs are added or it will cause the cheesecake to puff up.
6. Pour the filling into the cooled crust and smooth the top.
7. Bake at 300F for 50 to 60 minutes. The cheesecake will puff slightly, but the center should still be jiggly and the edges may crack a bit.
8. Let cool on a wire rack for an hour, then cover and refrigerate overnight.
9. When ready to serve, cut along the edge of t he pan and cheesecake, then carefully remove from the spring form pan. Work a knife under the bottom of the crust to carefully remove the bottom disk.
10. Use a clean, warm knife to cut the cheesecake into 16 servings.