Irish Cream Chocolate Cheesecake

Ingredients:

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tbsp butter(not margarine!), melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) tub sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled.
3 eggs
1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla extract

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 sides
of a 9 or 10 inch spring form 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 crust lined pan.
Place spring form pan in shallow baking pan.
Bake for 50 to 60 minutes or until center appears
nearly set when gently shaken.

4. Cool in spring form 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 spring form 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 spring form pan use 1 3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter melted for the crust.