Chocolate-Irish Cream Cheesecake

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°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.

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.

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.

Makes 16 servings.

*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.


Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

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