Marie Callendar's Kahlua Cream Cheese Pie 0

Instructions:

1. Preheat oven to 350F.
2. In a food processor or blender, blend the first four ingredients into the consistency of coarse sand. Press evenly into a pie pan.
3. In a stand mixer, beat cream cheese, sugar, and egg until smooth. Meanwhile, in a small microwave-safe bowl melt chocolate chips with heavy cream. Stir until smooth. Add this mixture, sour cream, Kahlua, espresso, vanilla, and salt to the cream cheese mixture and beat until smooth. Pour mixture into pie pan, leaving about 3/4" at the top. You may have some left over.
4. Bake in a water bath for 40-45 min, until top is just set but still jiggles. Cool on a wire rack to the point that the top deflates.
5. Adjust oven temperature to 400F. Mix the 1-1/4C Sour cream, sugar, vanilla, and salt together until smooth. Top the cooled pie with this mixture and then drizzle with chocolate syrup in a zig-zag. Use a toothpick or knife to pull a perpendicular zig-zag across the chocolate syrup, making a cool looking design. Bake the pie again for 8-10 min.
6. Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.