Chocolate Irish Cream Cheesecake

Use Baileys, Kahlua, or an Amaretto in this one, I add fresh berries on the top.

1 cup chocolate wafer crumbs, about 18 cookies
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 - 8 oz pkg cream cheese, softened
1 - 8 oz carton dairy sour cream
1 cup sugar
1 - 8 oz pkg semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
fresh raspberries
1/3 cup semisweet chocolate pieces, melted

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch springform pan; press onto bottom to form a firm, even crust.  Set pan aside. 
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 oz melted chocolate; beat with an electric mixer on medium to high speed till combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not overbeat.  Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet.  Pour filling onto crust.  Bake in a 325 oven for 50 to 60 minutes or till centre appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Loosen sides.  Cool for 30 minutes more on rack.  Remove sides; cool completely.  Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter.  If desired, top with fresh raspberries and drizzle with 1/3 cup melted chocolate.  Makes 12 to 16 servings.