- 1/4 cup butter, melted
- 1 1/2 cups chocolate wafer crumbs
- 3 (8 oz.) packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 2 cups sour cream
- 1/4 cup Bailey's Irish Cream liqueur
- 1 tsp vanilla
- 6 squares semi-sweet chocolate, melted
For the crust, combine the melted butter and chocolate wafer crumbs. Press into the bottom of a 10" springform pan. bake for 10 minutes at 325 F. Then, in a large mixer bowl, beat the cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Bailey's, and vanilla.
Pour 2/3 of the cheesecake mixture over the crust. To the remaining mixture, stir in the melted chocolate. Spoon the chocolate mixture over the plain cheesecake mixture. Run a knife through it a few times to create a marble effect.
Bake at 325 F for about 1 and 1/2 hours, until the center is raised and set. Let cool to room temperature. Refrigerate at least 6 hours or overnight.