->Irish Cream 04 <-

16 servings. 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. 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. 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

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

6 hours or up to

24 hours.

10-inch springform pan, use

1-3/4 cups crushed

chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted,

for the crust.