1/4 c. butter (1/2 stick) sweet, unsalted
1/4 c. sugar
1 1/2 c. flour
Grated rind of 1 lemon
4-5 (8 oz.) pkgs. cream cheese, softened
1 1/3 c. sugar
5 whole eggs
2 egg yolks
1 c. heavy cream
1 tbsp. vanilla extract
1/4 c. Kahlua (Amaretto works too)
2-3 (1 oz.) sq. semi-sweet chocolate

With mixer, cream the butter and sugar. Add the flour and lemon rind and mix for two minutes, or until thoroughly blended. Remove from the mixer, roll the dough into a ball, cover with plastic wrap and refrigerate for 1 hour. After 1 hour, roll out the dough to 1/8 inch thickness and place in the bottom of a cake pan. (I pat into bottom of a 9 inch springform pan - easier.)

To make cheesecake filling, in a large bowl cream together the cream cheese and sugar, making sure there are no lumps. Add the eggs, egg yolks and cream and continue to mix until smooth. Add the vanilla and Kahlua, mix thoroughly. Pour the mixture onto the crust.

In a double boiler, melt the chocolate. Then drizzle the chocolate over the cheesecake mixture with a spoon in a thin stream. With a paring knife swirl the chocolate through the mixture. Bake in a 275 degree oven for 2 hours or until set. Turn off the oven and allow the cake to remain in oven for 1 hour. Remove and refrigerate. Excellent. (Can be drizzled with melted candy bars or chocolate chips.)