| 1-1/2
cups chocolate wafers, finely crushed 1/3 cup confectioner's sugar 1/3 cup unsweetened cocoa powder 1/4 cup butter 3 pkgs (8 oz each) softened cream cheese 1-1/4 cups white sugar |
1/4
cup unsweetened cocoa powder 3 Tbsp all-purpose flour 3 eggs 1/2 cup sour cream 1/4 cup Bailey's Irish Cream |
| To Make Crust:
Mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add
melted butter or margarine and stir until well mixed. Pat into the bottom of a 9-inch
springform pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes, set aside. Combine cream cheese, white sugar, 1/4 cup cocoa, and flour, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and Bailey's Irish Cream, mix on low until blended. Pour over baked crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 60 minutes. Remove from oven. With a knife, loosen cake from rim of pan, let cool then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top and then sprinkle with some chocolate wafer crumbs. Makes one 9-inch pie.
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