Amount
Ingredient
Preparation



6
each
graham crackers





1/4
cup
butter, unsalted

melted



24
ounces
cream cheese

at room temp



7
tablespoons
sugar





1
tablespoon
flour





2
each
eggs





1/4
cup
sour cream

plus 2 tablespoons



1/4
cup
irish cream liqueur

plus 2 tablespoons



1
teaspoon
vanilla extract





1/2
cup
heavy whipping cream





9
ounces
chocolate (semi-sweet)

chopped



1
x
chocolate

curls for garnish, optional

 For Crust:  Preheat oven to 35.  Finely grind graham crackers in processor.  Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 9 inch diameter spring form pan.  Bake crust until golden about 8 minutes.  Transfer crust to rack.  Maintain oven temp.

For Filling:  Using electric mixer, beat cream cheese and sugar in large bowl until smooth.  Beat in flour.  Add eggs 1 at a time, beating just until combined.  Mix in remaining ingredients.   Pour filling into crust.  Bake 1 minutes. Reduce oven temperature to 25. Bake about 4 minutes longer.  Cool cake in a pan on rack 1 minutes. 

Loosen cake. Cool. Chill overnight.

For Glaze: Bring cream to simmer in heavy medium size saucepan. Reduce heat to low.  Add chopped chocolate and stir until melted and smooth.  Cool glaze to lukewarm. Pour glaze over cake after releasing cake from pan. Refrigerate until glaze sets, about 3 minutes.  

12 servings