| 1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside. 2. For 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 eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla. 3. Pour filling into the crust-lined pan. Place springform pan in
shallow baking pan. Bake for 50 to 60 minutes or until center appears
nearly set when gently shaken. 4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed
chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted,
for the crust.
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