Chocolate-Irish Cream Cheesecake

What you need:
1 1/2 cups finely crushed chocolate wafers
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

How to make it:
Preheat oven to 325 degrees.

Make Crust:

In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon

Toss gently to mix. 

Press mixture onto the bottom and the sides of a 9- or 10-inch springform pan.

Make 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.
Make the dessert:
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.