• 2 cups Graham Wafer Crumbs
• 2/3 cup white sugar
• 2/3 cup melted butter
• 1 1/2 oz Frangelico Liquer
• 1 Tbsp gelatin powder
• 1/4 cup whole milk
• 8 oz. cream cheese, room temperature
• 2 eggs
• scant 1/2 tsp salt
• 1/2 cup sugar
• 1 tsp vanilla
• 1/4 cup sour cream
•  1/2 tbsp flour
• 1 1/2 oz. Grand Marnier

1. Preheat oven to 350°F.
2. In a large bowl, mix graham crumbs, melted butter, sugar and Frangelico.
3. Press into bottom of a greased, 9 x 13 glass pan. Bake for 8 minutes and remove from oven to cool slightly.
4. In small bowl pour 1/4 cup whole milk, sprinkle gelatin over to soften and let rest 5-10 minutes.
5. In separate bowl, cream together cream cheese, sour cream, sugar and eggs.
6. Add in salt, vanilla, Grand Marnier and flour.
7. Mix in gelatin/milk mix. Beat with a whisk until well incorporated.
8. Pour cheesecake mixture over baked crust and spread to evenly layer it.
9. Put 1″ of water into a separate oven safe dish and place on bottom rack of oven. Steam can help the cheesecake from cracking.
10. Bake cheesecake for 20-25 minutes.
11. Allow to cool completely at room temperature before placing in refrigerator. Must be cooled completely before adding next layer.

Chocolate Pudding Layer

• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 tsp salt
• 1/3 cup cocoa powder
• 3 cups whole milk
• 1 Tbsp gelatin
• 6oz semi-sweet chocolate, roughly chopped
• 1 tsp vanilla
• 2 oz. Kahlua

1. Take 1/2 cup of the milk in a small bowl and sprinkle the gelatin over. Allow to sit for 5-10 minutes to soften.
2. Combine cornstarch, sugar, salt and cocoa powder in top of double boiler. Mix until well combined.
3. Slowly whisk in the milk, making sure to use a spatula to scrape the sides and bottom to fully incorporate all ingredients.
4. Set over slowly simmering water in bottom of double boiler.
5. Using a whisk, stir for the next 15-20 minutes (it is not necessary to stir constantly).
6. Add in chopped chocolate and gelatin/milk mixture and stir for another 3-5 minutes.
7. Remove from heat and stir in vanilla and Kahlua.
8. Pour over cooled cheesecake layer and allow to cool in refrigerator, uncovered until completely set (30 minutes to 3 hours or more).

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