1. Preheat oven to 350º. 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
set aside. Increase oven temperature to 450º.
2. 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.
3. Bake at 450º for 10 minutes. Reduce oven temperature to
250º and continue baking for 60 minutes.
4. 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.