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 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. 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.

Nutrition facts per serving: Calories 405 Total Fat (g) 29 Saturated Fat
(g) 17 Monounsaturated Fat (g) 9 Polyunsaturated Fat (g) 1 Cholesterol
(mg) 109 Sodium (mg) 252 Carbohydrate (g) 32 Total Sugar (g) 25 Fiber (g)
2 Protein (g) 7

Source: Dessert Du Jour


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