1½ c. finely crushed chocolate wafers (about 18 cookies)*
6 Tbsp. butter, melted*
½ tsp. ground cinnamon
3 (8 oz.) pkgs. cream cheese, softened
8 oz. carton dairy sour cream
1 c. sugar
8 oz. pkg. semisweet chocolate, melted and cooled
½ c. Irish cream liqueur
2 Tbsp. whipping cream or milk
2 tsp. vanilla
Preheat oven to 325°. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9" or 10" springform pan. Set aside.
For filling: In a large bowl, combine cream cheese, sour cream, sugar and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake 50-60 minutes or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. —16 servings.
Note: If using a 10" springform pan, use 1¾ cups crushed chocolate wafers (about 21 cookies) and 7 Tbsp. butter, melted, for the crust.