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Preheat oven to 325°F. 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-inch springform pan. Set aside.
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.
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.
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.