CHOCOLATE IRISH CREAM CHEESECAKE
1 cup chocolate wafer crumbs, about 18 wafers 1/4 cup butter melted 1/2 tsp cinnamon 3 8 oz. pkgs. cream cheese, softened 1 8 oz. carton sour cream 1 cup sugar 1 8 oz. pkg. semisweet chocolate melted and cooled 3 eggs 1/2 cup Irish Cream Liqueur, 2 tbsp. whipping cream or milk 2 tsp. vanilla fresh raspberries for garnish, optional 1/3 cup semisweet chocolate pieces melted, optional FOR CRUST: in medium mixing bowl combine crumbs, melted butter and cinnamon. Toss gently to mix. Spread evenly on bottom of 9 inch springform pan. Press onto bottom to form a firm crust. For filling: In a large mixing bowl combine cream cheese, sour cream, sugar and the 8 oz. Melted chocolate. Beat on medium to high speed 'til combined. Add eggs all at once, beating on low speed 'til just combined. (DO NOT OVERBEAT). Stir in the liqueur, whipping cream or milk and vanilla. Place pan on baking sheet (I line it with foil) and pour the filling onto the crust. Bake in preheated 325 oven for 50-60 minutes or until center appears nearly set when gently shaken. Cool in pan on wire rack for 15 minutes. Loosen sides of pan. Cool for 30 minutes more on the rack. Now, remove the sides of pan and cool completely. Cover and chill cheesecake for at least four hours or overnight. Before serving, transfer cake to a platter. If desired, garnish with fresh raspberries and the 1/3 cup melted chocolate. If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
