Ingredients

• 1 1/2 cups fine graham cracker or digestive biscuit crumbs
• 1/4 cups butter, melted
• 1/2 tsp cinnamon
• 3 tbsp brown sugar
• 1/8 tsp salt
• 1 1/2 lbs cream cheese, at room temperature
• 2 cups white sugar
• 3 eggs
• 1 cup fine bittersweet chocolate (at least 70% cocoa solids)
• 4 tbsp heavy cream
• 1 cup sour cream
• 4 tbsp liqueur (I used Bailey's this time; Cointreau, Amaretto, Frangelico etc. are also fabulous) (optional)
• 2 tsp vanilla extract
• 1 1/2 cups sour cream
• 3/4 cup confectioner’s sugar (or to taste)
• 2 tbsp liqueur (same as above)

Directions

1. CRUST: Preheat the oven to 350F/180C. Work the ingredients together with a fork until they are well blended. Press evenly into the bottom and up the sides of a 10-inch springform pan and press it flat.

2. CHEESECAKE: Beat the cream cheese with an electric beater or food processor until it is fluffy, then gradually beat in the 2 cups sugar and the eggs. Continue beating until perfectly smooth. Melt the chocolate with the cream in a small saucepan over low heat (or the microwave), then beat into the cheese along with 1 cup sour cream. Add the liqueur and vanilla and beat a few minutes more. Pour the cheese mixture into the springform and bake for about 1 hour, or until the center is slightly puffed (it will seem very jiggly, but it shouldn’t seem liquid). Cool completely in the pan for several hours (this is important to get the right texture), then refrigerate until completely cold (at least six hours — overnight is best). Carefully run a knife between the crust and the pan to loosen and remove the springform. With a long bread knife trim the top and sides so they are smooth and uniform (these trimmings are the cook’s sneak-preview!).

3. TOPPING: Beat together the sour cream and sugar. Add the liqueur and carefully pour over the top of the cheesecake, so it completely covers the top. Let it spill over the edge in a few places to create a decorative effect. Chill 90 minutes before serving. Just before serving, sift some dutch cocoa over the top and decorate with fresh flowers.

4. ALTERNATIVELY: You can place the springform back around the cake before pouring on the topping (so it all stays on top) and put it back in a preheated 375F/190C oven for 10 minutes. This creates a firmer top layer.

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