1 1/4 c. chocolate wafer crumbs
1/4 c. butter, melted
1 tbsp. sugar
3 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar
1/4 c. flour
1 tsp. vanilla
5 eggs
2 egg yolks
2 tbsp. Kahlua
1/4 c. heavy cream
1/2 mini semi-sweet chocolate chips

Combine wafer crumbs, butter and 1 tablespoon sugar in small bowl. Press evenly over bottom of greased 9 inch spring form pan. Refrigerate.

Beat together cream cheese, sugar, flour and vanilla in large bowl until smooth and fluffy. Beat in eggs and yolks, one at a time, beating well after each addition until mixture is smooth. Stir in Kahlua, heavy cream and chocolate pieces.

Pour into prepared pan. Place on cookie sheet.

Bake in preheated 475°F oven for 10 minutes. Lower temperature to 250°F and bake for 1 hour more. Turn off oven. Leave cake in oven for 1 hour. Open oven door partially. Leave cake in for another 30 minutes. Cool to room temperature.

Refrigerate overnight. Garnish with sweetened whipping cream and chocolate curls.