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- 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
1. Preheat oven to 325 degrees F. For crust, 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.
2. For 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.
3. 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.
4. 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.
- If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
- Servings Per Recipe 16,
- cal. (kcal) 405,
- Fat, total (g) 29,
- chol. (mg) 109,
- sat. fat (g) 17,
- carb. (g) 32,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 25,
- pro. (g) 7,
- vit. A (IU) 826,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 252,
- Potassium (mg) 181,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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