Recipe Archives->Desserts Cheesecake->Irish Cream 04

Chocolate-Irish Cream Cheesecake
Makes 16 servings. 
 
1 1/2 cups finely crushed chocolate wafers (about 18 cookies)
6 tablespoons butter, melted
1/2 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
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Preheat oven to 325 degrees F. 

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. 

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.  Pour filling
into the crust-lined pan. Place springform pan in shallow baking
pan. 

Bake for 50 to 60 minutes or until center appears nearly set when
gently shaken. Cool in springform pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen from side of pan. Cool for 30
minutes more. Remove side of springform pan.  Cool for 1 hour. Cover
and chill for at least 6 hours or up to 24 hours.

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.

Printable version: irish-cream04.txt.