Ingredients
1½cupschocolate graham cracker,or chocolate cookie, crumbs
⅓cuppowdered confectioner’s sugar
⅓cupunsweetened cocoa powder
¼cupbutter,(half a stick), melted
8ozcream cheese,(3 pkgs.), softened (I used ⅓ less fat)
1¼cupswhite sugar
¼cupunsweetened cocoa powder
3tbspall-purpose flour
3eggs
½cupsour cream
½cupBailey’s,or other Irish cream liqueur
½cupheavy cream,or half and half
4ozdark chocolate
Preparation
Preheat oven to 350 degrees F.
In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa.
Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch well-greased springform pan.
Bake in preheated oven for 10 minutes. Set aside. Increase oven temperature to 450 degrees F.
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.
Beat at medium speed until blended and smooth.
Add eggs one at a time, mixing well after each addition.
Blend in the sour cream and Irish cream liqueur; mixing on low speed until blended. Pour filling over baked crust.
Place the cheesecake in the oven on the shelf above the water bath, and bake at 450 degrees for 10 minutes.
Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill for a few hours before serving.
