Filling:
3 (8 oz) pkg. cream cheese, softened
2 c. sugar
3 eggs
1/2 c. Kahlua
1 tsp. vanilla
1 c. sour cream

Glaze:
1 c. conf. sugar
3 tbs. Kahlua (or to taste)
Whipped cream for garnish (optional)

Mix crust ingredients together until moistened.
Press against the bottom and sides of a
buttered 10" springform pan.
Cook for 5 min. in a 350F oven. Cool.
With an electric mixer of good processor, cream cheese until fluffy.
Add sugar slowly, beating after each addition.
Add eggs, one at a time and continue beating until very smooth.
Add Kahlua, vanilla and sour cream and beat until mixed.
Pour filling into prepared crust and
bake in 350F oven for 55 min. to one hour.
With the oven turned off and the oven door open,
leave the cake in the oven until it is done, 45 min.-1 hour.
Remove and refrigerate until cool.

While the cheesecake is cooling, prepare the glaze.
Combine ingredients, making sure the glaze is of
a consistency that can be poured easily.
Spread the glaze on the cheesecake and return to
refrigerator at least six hours or preferably overnight.
Garnish with whipped cream.