Ingredients

• 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

Directions

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.

5. *Note: 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.