Crust
1-1/2 cups ground graham crackers (9 whole crackers)
3 tablespoons sugar
6 tablespoons melted butter

Cheesecake
2 lbs cream cheese, room temperature (4 8oz packages)
1 cup sugar
3 egg yolks
2 eggs
3 tablespoons cornstarch
3 tablespoons Kahlua
4 teaspoons instant coffee powder

Preheat oven to 375 degrees

Butter the bottom of a 9 inch spring form pan

Mix crust ingredients and press into spring form pan, going up the sides just a bit. Bake for 7-8 minutes. Cool

Lower the oven temp to 325

In a small bowl combine the Kahlua and coffee. Stir until the coffee powder has dissolved and set aside.

With a stand mixer, cream the cream cheese until smooth. Add the eggs slowly one at a time and mix in the corn starch and sugar. Add the coffee mixture and mix together.

Wrap the bottom/sides of the spring form pan with foil well just for extra protection from the water. Pour the cheesecake filling in. Bake in a water bath for 1 hour. The center may giggle a bit but that is ok. Completely cool and place in the refrigerator overnight. When ready to serve, dust with cocoa powder and shaved chocolate. Slice and serve.