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Crust:
Combine butter and chocolate wafer crumbs. Press into
the bottom of a 10" springform pan.
Bake
for 10 minutes at 325 degrees F.
Filling:
In a large mixer bowl, beat cream cheese and sugar until
light and fluffy. Add eggs one at a time while beating.
Stir in sour cream, Baileys, and vanilla.
Pour
2/3 of the cheesecake mixture over the crust. To the
remaining mixture stir the melted chocolate. Spoon the
chocolate mixture by large spoonfuls over the plain
cheesecake mixture. Run a knife through it a few times
to create a marbled effect.
Bake
at 325 degrees F. for about 1 and 1/2 hours, until the
centre is raised and set. Let cool to room temperature.
Topping:
Coarsely chop the chocolate. Mix with whipping cream
and butter and melt (on the stove or in microwave).
Stir in vanilla. Spread over top of the cheesecake.
Refrigerate
at least 6 hours, or overnight.
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