1 1/2 cups chocolate cookie crumbs
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
3 tablespoons flour
1/2 cup sour cream
1/4 cup Irish cream liqueur
Preheat oven to 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 preheated oven for 10 minutes; set aside.
Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.
Beat at medium speed until well blended and smooth.
Add eggs one at a time, mixing well after each addition.
Blend in the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes.
Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
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, then sprinkle with some chocolate wafer crumbs