CHOCOLATE CHEESECAKE

1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

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 Crème, mix on low until blended. Pour over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C) 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.