1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the chocolate cookie crumbs and melted butter until evenly combined, then press the mixture firmly into the bottom of the pan.

3. Bake the crust for 8 minutes and let it cool slightly.

4. Beat the softened cream cheese until smooth, then mix in the granulated sugar until creamy.

5. Add the eggs one at a time, mixing on low speed after each addition.

6. Blend in the sour cream, Kahlua, vanilla extract, and flour until the filling is smooth and silky.

7. Pour the filling over the crust and smooth the top with a spatula.

8. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.

9. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

10. Remove the cheesecake, cool completely, then refrigerate for at least 6 hours or overnight.

11. Whip the heavy whipping cream with the powdered sugar until soft peaks form.

12. Top the chilled cheesecake with whipped cream and finish with chocolate curls or a dusting of cocoa powder before serving.