Irish Cream Chocolate Cheesecake So Tasty

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Irish Cream Chocolate Cheesecake

"If you like Irish cream and chocolate, you may love this recipe. After severa tries with the substances that is the recipe I now use."

Ingredients :

1 half cups chocolate cookie crumbs
1/three cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (eight ounce) applications cream cheese, softened
1 1/four cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-reason flour
three eggs
half of cup sour cream
1/4 cup Irish cream liqueur

Instructions :

Prep : 20M	Cook : 12M	Ready in : 9H20M

Preheat oven to 350 tiers F (one hundred seventy five ranges C). In a big bowl, blend collectively the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir till properly mixed. Pat into the bottom of a nine inch springform pan. Bake in preheated oven for 10 mins; set apart. Increase oven temperature to 450 ranges F (230 levels C).
In a big bowl, combine cream cheese, white sugar, 1/four cup cocoa and flour. Beat at medium pace until well mixed and clean. Add eggs one by one, blending nicely after each addition. Blend inside the sour cream and Irish cream liqueur; blending on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 stages F (120 stages C), and preserve baking for 60 mins.
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 beneficial tip is to dampen a spatula and easy the top, then sprinkle with a few chocolate wafer crumbs.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it frivolously, and make easy-up easier.

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