1 1/2 cup cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoon all-purpose flour
1/2 cup sour cream
1/2 cup irish cream liqueur
1) Preheat oven 350 degrees F (175 degrees C). in a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheat oven for 10 min. set aside. increase oven temperture to 450 degrees F (230 degrees C).
2) in a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa add flour. beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addtion. Blend in the sour cream and irish cream liqeur, mixing on low speed. Pour filling over baked crust.
3) With pan of water on lower shelf, bake at 450 degrees F (230 degrees C) for 10 min.
reduce oven temperture to 250 degrees F (120 degrees C) and continue baking for 60 min. turn off oven and leave cake in for addtional hour.
4) With knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving.
Not a NESTLÉ®-tested recipe.