Chocolate Irish Cream Cheesecake!
From: Simply Perfect CHOCOLATE
Decadent & Delicious (I'm copying all this :) From the 1998 Better Homes and Gardens Special Publications
I bought this magazine a LONG time ago obviously, for the cover alone, because this incredable cheesecake was on it. Funny thing is, that I made it and it was unbelibable, so unbelievable that I never made anything else out of the magazine! It is now a family favorite and a Holliday must. That I have keep it all these years and actually KNEW where it was is an ADD miracle. Tells you how good it is. If you try it, come back here and leave a comment. Its a must. If you dont do that , you can not use the recipe. Period. Just kidding, but I would love to know what you think. This is also one of recipes that you hate to share, you know those special kinds. So I am really trying to be good to you, (your taste buds and families', by the way). :) .... Drumroll.....
1 cup crushed chocolate waffers (about 18 cookies)
(I use Oreos and put tinfoil around the pan so the good stuff doesn't leak out)
1/4 cup butter ( no substitutes), 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
1/3 to 1/2 cup Irish cream liqueur
2 Tablespoons whipping cream or milk
2 teaspoons vanilla
Chocolate Curls, optional (I don't bother with the decorations, just dig in when it is chilled)
# For crust, combind crushed waffers, butter and cinnamon in a med mixing bowl, toss gently to mix. Spread mixture evenly in bottom of springform pan; press to form a firm, even crust. Set pan aside.
# For filling, combind cream cheese, sour cream, sugar, and the 8 ounces melted chocolate in a large mixing bowl; beat on medium to high speed till combined. Add eggs all at once. Beat on low speed till just combined. Stir in liqueur, whipping cream or milk and vanilla.
#Pour filling into the crust lined pan. Place pan in a shallow baking pan on the oven rack. Bake in a 325 degree oven for 50 to 60 minutes or till center appears nearly set when shaken. Cool on a wire till able to put in fridge, at least 4 hours. ( I chill mine overnight).
Makes 12 to 16 servings ( Unless you live with a Chocoholic!)
Enjoy and then come back and comment!!