Welch’s Aztec Chocolate Cheesecake

12 oz. Semi Sweet Chocolate, finely chopped
1/3 cup Kaluah
¼ cup water minus 3 tablespoons
2 teaspoons vanilla extract
2 pounds cream cheese, at room temperature
1 3/4 cups sugar
1 teaspoon Mexican cinnamon (you can substitute what it is in your pantry)
1 teaspoon cayenne, slightly heaping
4 large eggs

Position a rack in the center of the oven and preheat to 325EF. Lightly
butter an 9-inch round spring form pan that is at least 2 inches deep. In a
heavy pot, melt the chocolate with the Kaluah, water and vanilla. When
melted, remove from the heat and let stand until cool.

In a large mixing bowl, using a handheld electric mixer at medium speed,
beat cream cheese until smooth. Combine sugar with cinnamon and cayenne. Add
to cream cheese. Add eggs, one at a time. Beat in the cooled chocolate.
Spread the batter evenly in the prepared pan.

Bake in the preheated oven until the top edges of the cheesecake are puffed
and golden brown, about 1 hour 15 minutes. Let the cake cool in the pan for
30 minutes. Run a sharp knife around the inside of the pan to release the
cheesecake from the sides(if they haven't already pulled away during the
cooling process). Remove the sides of the spring form, cover the cake with
plastic wrap, and refrigerate for 30 minutes before serving. Bring to room
temperature before serving, or eat cold.

Makes 8 servings.
from Christopher's Family Table by Debra Shiveley Welch, soon to be published