What you need:
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioner's sugar (sifted)
1/3 cup unsweetened cocoa powder (sifted)
1/4 cup unsalted butter (melted)
3 (8oz) packages cream cheese (room temperature)
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 TBsp all purpose flour
3 eggs (room temperature)
1/2 cup sour cream
1/4 cup Bailey's Irish Cream liqueur
Chocolate bar (for garnish)
How to make it:
Preheat oven to 350˚F.
In a large bowl, mix together the cookie crumbs, confectioner's sugar and 1/3 cup cocoa.
Add melted butter and stir until well mixed.
Pat into the bottom of the a 9 inch springform pan.
Bake in preheated oven for 10 minutes; set aside.
Increase oven temperature to 450˚F.
In a large bowl of an electric mixer, combine cream cheese, white sugar, 1/4 cup cocoa powder, 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.
Bake at 450˚F for 10 minutes.
Reduce oven temperature to 250˚F and continure baking for 60 minutes.
DO NOT open oven door.
Turn off oven leaving cheesecake to cool.
When cooled, put cheesecake on a wire rack to cool completely.
Leave cheesecake in springform pan, place in refrigerator to chill overnight.
To serve, using a knife, loosen cake from rim of pan and take off.
Place on serving platter.
Using a vegetable peeler, make chocolate curls and sprinkle on top of the cheesecake.
Cut into slices then ENJOY!
