B-52 Cheesecake

Recipe by Chef #982147
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READY IN: 1hr 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. Line pan bottom with parchment or waxed paper.
  • To make crust: Combine chocolate wafer crumbs with margarine. Press firmly onto bottom of pan; set aside. Bake 5 minutes to set crust.
  • Beat cream cheese and sugar on medium speed until well-blended.
  • Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed until blended. Divide batter into 3 parts. Add 1 liqueur to each part. Spread each part over crust, in layers. Bake 60 to 70 minutes, until center is almost set.
  • Turn oven off and open oven door slightly. Leave cheesecake in oven 1 hour.
  • Remove; cool completely. Refrigerate at least 4 hours or overnight.
  • Loosen cheesecake from rim of pan; remove rim.
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