Recipe: Chocolate-Irish Cream Cheesecake *Dinah*   Author:  49354  Category:(Household) Created:(12/16/2002 9:05:00 PM) This post has been Viewed (308 times) 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) For crust, 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* springform pan; press onto bottom for a firm, even crust. Set pan aside. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted 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 overbeat. Stir in liqueur, whipping cream or milk, and vanilla. Place pan on a baking sheet. Pour filling into crust. Bake in a 325° F 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 springform pan, add another 1/4 cup chocolate wafer crumbs to the crust. You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  49354 ( Click here ) Spring is coming