You will need:
1 (12 oz.) pkg. of ladyfingers, crushed into fine crumbs
4 Tbs. of melted butter
1/4 cup of Kahlua
4 (8oz.) pkgs. of softened cream cheese
1/4 cup of heavy cream
1 1/2 cups of granulated sugar
1/3 cup of Kahlua
3 Tbs. of all-purpose flour
Ganache for topping:
9 oz. of semi-sweet chocolate chips
1/2 cup of heavy cream
whipped cream and chocolate covered coffee beans for decorating
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix the ladyfinger crumbs, melted butter and Kahlua. Press onto the bottom and half way up the sides of a 9 inch springform pan. Refrigerate for about 10- 15 minutes. In a large bowl, mix cream cheese, heavy cream and sugar until light and fluffy. Add the Kahlua and mix. Add the eggs and flour and beat until completely combined and smooth. Pour into the springform pan. Bake on the middle oven rack. Bake for about 50 minutes or until set. The middle should be slightly jiggly. Turn off the heat and open the oven door. Leave the cheesecake in the oven to cool for about 25-30 minutes. Refrigerate for 4-5 hours or overnight. To make the ganache; place the chocolate chips and heavy cream over the double boiler. Occasionally stirring until melted. Pour over the top of the cheesecake. Allow the ganache to set in the refrigerator for about 45 minutes to 1 hour. Decorate with whipped cream and chocolate covered coffee beans if desired. Enjoy!!