Irish Cream Cheesecake
1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
1/2 cup sour cream
1/4 cup Irish cream liqueur
Preheat oven to 350ºF. In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch springform pan. Bake in
preheated oven for 10 minutes; set aside. Increase oven temperature to 450ºF.
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450ºF for 10 minutes. Reduce oven temperature to 250ºF, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.