Irish Cream Chocolate Cheesecake recipe

1 servings

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 Irish cream liqueur

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.