Ingredients
12
12 servings
- •1.5 cups chocolate cookie crumbs
- •0.33333334326744 cup confectioners' sugar
- •0.33333334326744 cup unsweetened cocoa powder
- •0.25 cup butter
- •3 (8 ounce) packages cream cheese, softened
- •1.25 cups white sugar
- •0.25 cup unsweetened cocoa powder
- •3 tablespoons all-purpose flour
- •3 eggs
- •0.5 cup sour cream
- •0.25 cup Irish cream liqueur
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- 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.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 457
- Carbohydrate: 42g
- Fat: 29g
- Fiber: 2g
- Protein: 8g
- Sugar: 31g
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