| 1-1/2
cups chocolate wafers, finely crushed 1/3 cup confectioner's sugar 1/3 cup unsweetened cocoa powder 1/4 cup butter 3 pkgs (8 oz each) softened cream cheese 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 Bailey's Irish Cream |
| To Make Crust:
�� Mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add
melted butter or margarine and stir until well mixed. Pat into the bottom of a 9-inch
springform pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes, set aside. Combine cream cheese, white sugar, 1/4 cup cocoa, and flour, mixing at medium speed with electric mixer until well blended.� Add eggs, one at a time, mixing well after each addition.� Blend in the sour cream and Bailey's Irish Cream, mix on low until blended. Pour over baked crust. Bake at 450 degrees for 10 minutes.� Reduce oven temperature to 250 degrees and continue baking for 60 minutes. Remove from oven. 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 and then sprinkle with some chocolate wafer crumbs. Makes one 9-inch pie. � |
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