Chocolate-Irish Cream Cheesecake

Ingredients:

1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*

6 tablespoons butter, melted*

½ teaspoon ground cinnamon

3 8-ounce packages cream cheese, softened

1 8-ounce carton dairy sour cream

1 cup sugar

1 8-ounce package semisweet chocolate, melted and cooled

3 eggs

½ cup Irish cream liqueur

2 Tablespoons whipping cream or milk

2 teaspoons vanilla

Directions:

1. Preheat oven to 325 degrees F For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crustlined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for hour. Cover and chill for at least 6 hours or up to 24 hours. Makes16servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

Prep: 45 minutes

Chill: 6 to 24 hours

Bake: 50 minutes

Cool: 15 minutes + 30 minutes + 1hour

Stand: 15 minutes + 30 minutes + 1 hour