|Amount||Measure||Ingredient -- Preparation Method|
|1 1/2||cups||chocolate wafer cookie crumbs|
|1/3||cup||confectioner's sugar -- sifted|
|1/3||cup||unsweetened cocoa powder -- sifted|
|1/4||cup||unsalted butter -- melted|
|24||ounces||low fat cream cheese -- softened|
|1/4||cup||unsweetened cocoa powder|
|1/2||cup||low fat sour cream|
|1/2||cup||Bailey's Irish Cream|
|1||cup||semisweet chocolate chips|
|Heat oven to 350°F. Wrap a 9 inch springform pan in aluminum foil.
Mix all the ingredients for crust together until well moistened. Pat into bottom of pan. Bake for 10 minutes.
Increase oven to 450°F.
Mix cream cheese, sugar, coco powder, and flour together. Beat until smooth.
Add eggs one at a time mixing well with each addition.
Blend in sour cream and Irish cream until smooth. Sprinkle half of the chocolate chips over crust. Pour filling over crust. Sprinkle remaining chocolate chips on top.
Place springform pan in a large roasting pan and fill with warm water until it comes up half way to the side of cake pan. Bake for 10 minutes.
Reduce oven temperature to 250°F and bake for 60 minutes.
Chill well before serving.
Makes 12 servings
|Per Serving: 451 Calories; 24g Fat (46.8% calories from fat); 11g Protein; 50g Carbohydrate; 3g Dietary Fiber; 97mg Cholesterol; 518mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 3 1/2 Fat; 3 Other Carbohydrates.|