1 8-oz. package semisweet chocolate, melted and cooled
3 eggs
½ cup Irish cream liqueur
2 Tbsp. whipping cream or milk
2 tsp. vanilla
Directions
Preheat oven to 325 degrees Fahrenheit. For the crust, in a medium bowl, combine crushed chocolate wafers, Red Diamond Coffee, melted butter and cinnamon; toss gently to mix. Press the mixture onto the bottom and up the side of a 9-inch or 10-inch springform pan. Set aside
For the filling, in a large bowl, combine cream cheese, sour cream, sugar and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in the eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla
Pour the filling into the crust-lined pan. Place the springform pan in a shallow baking pan. Bake for 50 to 60 minutes or until the center appears nearly set when gently shaken
Cool in the springform pan on a wire rack for 15 minutes. Using a small, sharp knife, loosen from side of the pan. Cool for 30 minutes more. Remove the side of the springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours
