Chocolate Irish Cream Cheesecake

Preheat oven to 325 degrees F.

For Crust: 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- or 10-inch springform pan. Set aside.

For Filling: 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 a 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.

* If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.