Chocolate Irish Cream Cheesecake

Ingredients

1 cup chocolate wafer crumbs
(about 18 cookies)
1/4 cup 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
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

Directions

For crush, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently
to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch spring form pan;
Press onto bottom for a firm, even crush.  Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream , sugar, and the
8 ounces milted chocolate; beat with an electric mixer on medium to high speed till
combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not over beat.
Stir in liqueur, whipping cream or milk and vanilla.

place pan on a baking sheet.  Pour filling into crush.  Bake in a 325F oven for 50 to 60
minutes or till center appears nearly set when gently shaken..  Cool in pan on a wire rack
for 15 minutes.  Remove sides;  cool completely.  Cover and chill cheesecake for 4 hours
or overnight.

Before serving, transfer the cheesecake to a platter.  Top with fresh raspberries and
drizzle with 1/3 cup melted chocolate, if desired.

Note:  if using the 10-inch spring form pan, add another 1/4 cup chocolate wafer
crumbs to the crust.