CRUST
1 c  Vanila wafers, finely crushd
2 tb Melted butter or oleo
1 tb Sugar
1 tb Cocoa

-FILLING –
1 tb Instant coffee powder
2 tb Kahlua
4 oz White chocolate, grated
16 oz Low-fat cream cheese, soften
16 oz Regular cream cheese, soften
1 c Sugar
4 Eggs

-TOPPING –
1 c Sour cream
2 tb Sugar
1 ts Kahlua
1 ts Cocoa

1. TO PREPARE THE CRUST: Combine the crumbs, melted
butter, sugar and cocoa with a fork. Press into
bottom of a 9 inch springform pan. Wrap the pan bottom
in aluminum foil. Refrigerate while preparing filling.
2. TO PREPARE THE FILLING: Bring a kettlr of water to
a boil for the water bath. Dissolve the coffee powder
in the Kahlua. Put the chocolate into the top of a
double boiler and place over hot water. When allmost
melted, remove from the heat and stir until completly
melted. 3. Combine the low-fat and regular cream
cheeses and the sugar in a food processor, processing
to blend. Add the coffee mixture, the chocolate and
eggs. Process just untilblended and creamy. 4. Pour
filling into crust, smoothing the top. Place the pan
in a large baking pan: pour boiling water into baking
to come half way up the sides of the springform pan.
Bake in a preheated 350 degree oven for 1 hour. Remove
the pan from the oven; remove springform from the
water bath. 5. TO PREPARE THE TOPPING: Stir together
sour cream, sugar and Kahlua. spread on top of the hot
cheesecoake and put back into oven for 5 min