Treat your family to a rich creamy cheesecake this Thanksgiving!!
1 9in Spring form pan
3 8 oz packages softened cream cheese
1¼ cups white sugar
2 tablespoon cocoa powder (add up to ¼ cup coco depending on your preference for chocolate)
3 tablespoon all-purpose flour
¼ cup sour cream
¾ cup Baileys Irish cream liqueur
2 cups graham cracker crumbs
6 Tbsp melted butter
¼ cup white sugar
1 ½ cup whipping cream whipped
3 tablespoons white sugar
4 tablespoons shaved dark chocolate
No nutrition information available
Mix together the graham crackers, butter and sugar. Press into the bottom of a 9 inch spring form pan. Bake at 350 for 10 minutes.
In your mixers bowl, combine cream cheese, white sugar, 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 the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 8 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 40 minutes.
(Baking time and temperature varies depending on your oven. If cooked too hot, the cake will crack!)
With a knife, loosen cake from rim of pan. Let cool, and then remove the rim of pan.
Chill before serving.
I spread whipped cream with shaved chocolate on the top to cover any cracks and to make it more presentable.