1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
1/3 cup butter, melted
2 (8 oz. ea.) pkgs. cream cheese
3/4 cup sugar
1/2 cup cocoa
2 eggs
1/4 cup strong coffee
1/4 cup Kahlua
1 tsp. vanilla
1 (8 oz.) tub sour cream
2 tbsp. sugar
1 tsp. vanilla
6 chocolate curls

Combine first 4 ingredients; mix well. Press firmly into bottom of 9-inch spring-form pan. Bake at 325°F for 5 minutes; cool.

Beat cream cheese with mixer until fluffy. Add 3/4 cup sugar gradually, mixing well. Add 1/2 cup cocoa. Add eggs, one at a time. Stir in next 3 ingredients and pour mixture into pan on top of crust. Bake at 375°F for 25 minutes (will be soft).

Combine sour cream, sugar, and vanilla; spread over top of cheesecake.

Bake at 425°F for 5-7 minutes. Cool to room temperature and chill 8 hours or overnight.