"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Irish Cream Chocolate Cheesecake Recipe

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This recipe for Irish Cream Chocolate Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Monday, December 3, 2007


1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8oz) packages cream cheese, softened
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 Irish Cream liqueur

1. Preheat oven to 350. 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 450.

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 450 for 10 minutes. Reduce oven temperature to
250 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.




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