Irish Cream Chocolate Cheesecake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large bowl, combine chocolate cookie crumbs, confectioners' sugar, and 1/3 cup cocoa powder. (2 minutes)

Recipe View Add melted butter and stir until well mixed. (1 minute)

Recipe View Press mixture firmly into the bottom of a 9-inch springform pan. (3 minutes)

Recipe View Bake in the preheated oven for 10 minutes. Set crust aside. (10 minutes)

Recipe View Increase oven temperature to 450 degrees F (230 degrees C). (2 minutes)

Recipe View In a large bowl, combine softened cream cheese, granulated sugar, 1/4 cup cocoa powder, and flour. (3 minutes)

Recipe View Beat at medium speed until smooth and well blended. (4 minutes)

Recipe View Add eggs one at a time, mixing well after each addition. (3 minutes)

Recipe View Blend in sour cream and Irish cream liqueur on low speed until just combined. Be careful not to overmix. (2 minutes)

Recipe View Gently pour the filling over the baked crust. (1 minute)

Recipe View Bake at 450 degrees F (230 degrees C) for 10 minutes. (10 minutes)

Recipe View Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. (60 minutes)

Recipe View Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. (60 minutes)

Recipe View With a thin knife or offset spatula, carefully loosen the cake from the rim of the pan. (3 minutes)

Recipe View Let cool completely at room temperature, then remove the rim of the pan. (60 minutes)

Recipe View Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving. (240 minutes)