CHOCOLATE IRISH CREAM CHEESECAKE

Chocolate Irish Cream Cheesecake image

I made this Cheesecake, when my husband and I were dating. I wanted to make an impression on his Irish taste buds with Irish Cream Cheesecake. I also made a Raspberry Puree to go with it. The chocolate and raspberry sauce went very well together. I served it with a Sweetheart Salad, cut the cheese slice into Valentine hearts,...

Provided by Rose Mary Mogan

Number Of Ingredients 16

Ingredients

1 1/2 c finely crushed vanilla or chocolate wafers
1/2 tsp cinnamon
1/4 c butter, melted
3 pkg (8 oz. each) cream cheese, softened room temperature
1 c sour cream
8 oz semi sweet chocolate, melted & cooled
1 c sugar
3 large eggs, room temperature
1/2 c irish cream liqueur
2 Tbsp milk( i like to use evaporated milk)
2 tsp vanilla extract
1/3 c semi sweet chocolate pieces, melted, optional
RASPBERRY SAUCE (PUREE)
2 pkg (12 oz) frozen unsweetened raspberries
1/2 c granulated sugar, or to taste
1 tsp fresh squeezed lemon juice (optional

Steps:

1. For the raspberry sauce, thaw the raspberries, either in microwave, or at room temperature. Place berries in a large mesh strainer suspended over a large bowl, and push berries through the sieve with the back of a large spoon, forcing all the pulp and juice through, leaving only the seeds. Discard seeds. Add sugar and lemon juice to puree, stir to mix. Can add a little Raspberry liqueur if desired. This recipe is from the Joy of Baking, and is simple and easy. Makes about 1 3/4 cups of puree.
2. Preheat oven to 325 degrees F. Combine the crushed wafers with butter and cinnamon,in a small bowl. Press into the bottom of an ungreased 9 inch springform pan. Set aside.
3. In a large bowl beat cream cheese, sour cream, the 8 ounces melted chocolate and sugar with an electric mixer, on medium high speed till smooth. Add eggs all at once. Beat on low just until combined. Stir in liqueur, milk and vanilla. Pour into prepared pan. Place in a large shallow baking pan. Bake at 325 degrees F for 50 to 60 minutes or until center is nearly set when shaken. Cool in springform pan on wire rack for 15 minutes. Loosen cheesecake from sides of pan.DO NOT REMOVE SIDES. Cool 30 minutes more. Then remove sides of pan. Cool for 1 hour. Cover and chill for 4 to 24 hours. If desired drizzle cheesecake with 1/3 cup melted chocolate & chopped nuts, or serve with Raspberry Sauce, as a nice accompaniment.
4. NOTE: Instead of making the Raspberry Purree this time, I opted to use the leftover Irish Mint White Chocolate Cream Cheese Frosting left from another dessert, and then added some shaved chocolate. My husband loved it. The crust is made with Chocolate sandwich oreo's.