Ingredients

• 1.5 cups chocolate cookie crumbs
• 0.33 cups confectioners' sugar
• 0.33 cups unsweetened cocoa powder
• 0.25 cups butter
• 3 , 8 ounce
• 1.25 cups white sugar
• 0.25 cups unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• 3 eggs
• 0.5 cups sour cream
• 0.25 cups Irish cream liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together 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 the preheated oven for 10 minutes; set aside.
3. 3 Increase the oven temperature to 450 degrees F (230 degrees C).
4. 4 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 sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
6. 6 With a knife, loosen the cake from the rim of the pan. Let cool, then remove the rim of the pan. Chill for at least 4 hours 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.

Nutrition per serving