Irish Cream Chocolate Cheesecake Recipe

Preheat oven to 350 degrees F (175 degrees C). 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 springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl combine cream cheese white sugar 1/4 cup cocoa and flour. Beat at medium speed until well 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. Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C) and continue baking for 60 minutes.

With a knife loosen cake from rim of pan. Let cool then remove the rim of pan. Chill before serving. If your cake cracks a helpful tip is to dampen a spatula and smooth the top then sprinkle with some chocolate wafer crumbs.