Bailey's Irish Cream Cheesecake


1 1/2 cups chocolate cookie crumbs

1/3 cup confectioners' sugar

1/3 cup unsweetened cocoa powder

1/4 cup butter

3 (8 ounce) packages cream cheese, softened

1 1/4 cups white sugar

1/4 cup unsweetened cocoa powder

3 tablespoons all-purpose flour

3 eggs

1/2 cup sour cream

1/4 cup Bailey's Irish Cream Liqueur


1 To Make Crust: Mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter or margarine and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes, set aside.

2 Combine cream cheese, white sugar, 1/4 cup cocoa and flour, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and Bailey's Irish Creme, mix on low until blended. Pour over baked crust.

3 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. Remove from oven.

4 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 and then sprinkle with some chocolate wafer crumbs.