kahlua cheesecake

ok this is supposed to be kahlua cheesecake but i change the recipe a lot. first of all, i didn't have any kahlua, and i refused to pay $25 bucks for the bottle considering i'd be using just a few tablespoons of it in this recipe. this recipe caught my eye, because of the chocolate & coffee & sour cream inon the cheesecake, and that sounds da bomb to me. so i made it anyway in my own way. i halved the recipe, used a premade graham cracker crust & added a little more coffee. let's just say i took it over to gillian's house and we ate half the pie in one sitting. here is the original recipe:

1 1/4 cups crushed graham crackers

1 cup granulated sugar - divided use

3/4 cup unsweetened baking cocoa - divided use

1/3 cup butter or margarine, melted

2 (8-ounce) packages cream cheese, softened

2 large eggs

1/4 cup coffee, brewed

1/2 cup coffee liqueur

2 teaspoons vanilla extract - divided use

1 cup (8-ounces) sour cream

2 tablespoons granulated sugar

2 ounces milk chocolate candy bars, grated

Preheat oven to 325°F (160°C).

Combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup cocoa and melted butter in a small bowl; mix well. Press into the bottom of a 9-inch springform pan. Bake for 5 to 8 minutes, until firm but not browned; cool

Raise oven temperature to 375°F (190°C).

In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually add 3/4 cup sugar, mixing well. Beat in remaining 1/2 cup cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur, coffee and half the vanilla. Pour into the cooled crust. Bake for 30 minutes, or until almost set.

Raise temperature in oven to 425°F (220°C).

Combine sour cream, 2 tablespoons sugar and remaining 1 teaspoon of vanilla in a small bowl; mix well. Spread evenly over the hot cheesecake. Bake for 5 to 7 minutes.

Cool to room temperature on a wire rack. Refrigerate, covered, for 8 hours. Carefully remove from pan and garnish with grated chocolate.

Makes 12 servings.