As I have said before, I love cheesecake. Any flavor, any style, but my favorites always have chocolate in them. This one has the chocolate that I love, but with just a little kick. I think after you make this cheesecake, it will be one of your favorites.
1 1/4 cups chocolate wafer cookies crumbs
1/4 cup melted butter
1/2 tsp. cinnamon
8 ounces semisweet chocolate
3 – 8 ounce packages of cream cheese at room temperature
8 ounces of sour cream
1 cup sugar
3 large eggs
1/2 cup Irish Cream Liqueur
2 tablespoons whipping cream
2 tsp. vanilla extract
1/3 cup semisweet chocolate chips
Combine cookie crumbs, butter and cinnamon in a bowl. Stir well. Press crumb mixture into the bottom and slightly up the sides of a 10 inch spingform pan.
Place chocolate squares into the top of a double boiler; bring the water to a boil. Reduce heat to low and stir until the chocolate melts. Set aside.
Beat cream cheese and sour cream at medium speed until smooth. Add melted chocolate and sugar, beating well. Add eggs, beating till just blended. Do not over mix. Stir in the liqueur, whipping cream and vanilla.
Pour batter into the prepared pan. Bake at 325 degrees for 1 hour or until the center is almost set. Remove to a wire rack. Allow to cool to room temperature. Cover and chill at least 8 hours or overnight. Carefully remove sides of pan.
Place chocolate chips into the top of a double boiler and bring water to a boil. Reduce heat and stir until the chips are melted. Drizzle melted chocolate across top of cheesecake. This is a really rich cheesecake. Makes about 12 servings.