For crust mix sugar and crumbs together, then add melted butter. Ensure the dry mix is completely coated with butter than add to an already pre-sprayed and lined baking pan. (I used a 9" and 6" round cake pans but you may need more crust, mine were pretty thinned out) flatten the crumbs to evenly cover the bottom of the pan. Bake for 10 minutes at 325°F...(due to the difference in ovens baking times may slightly change, so ensure it is golden brown)

For filling add cream cheese to a mixer and paddle until smooth (5-10 mins) Ensure to scrap the bowl continuously. Add sugar slowly scraping the bowl again. Scrape until sugar and cream cheese are completely incorporated and smooth. Add heavy cream and mix. Add eggs very slowly (vanilla extract can be added to eggs) and ensure that they are completely incorporated. Scrape bowl. Add kahlua and vanilla extract.

Add the cream cheese mixture to baking pans. Ensure not to pour it as it may break the crust. I add a cup at a time or ladle it in. Bake at 225°F with no water bath or 350°F using a water bath. Times will differ. 90 minutes to 2 hours. I just bake it until is done.

To check if it I s done I shake the pan slowly until the middle is no longer sp"soupy". The entire cake wiggles together. Let it cool down and put in the fridge. Enjoy.