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Presented by Johnson & Wales University culinary student Max Sanger.
1-1/2 cups chocolate cookie crumbs 1/3 cup powdered sugar 1/3 cup unsweetened cocoa 1/4 cup butter
3-8oz packages cream cheese, softened 1-1/4 cups white sugar 1/4 cup unsweetened cocoa 3 Tbsp all-purpose flour 3 eggs 1/2 cup sour cream 1/4 cup Irish cream liqueur
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Chocolate Guinness Sauce
5oz. Bittersweet chocolate 1 T. golden syrup 1 T. brown sugar 1/3 C. heavy cream 2/3 C. Guinness Beer
Put all ingredients into a pan and cook over medium heat until combined and melted. Cook for a few more minutes to let sauce thicken up. Remove from heat. Store in air tight container in the fridge.