Edmond Financial Group Annual Holiday Recipe



1 cup chocolate wafer crumbs

¼ cup butter, melted

½ tsp ground cinnamon

3 8-oz pkgs cream cheese, softened

1 cup sour cream

1 cup sugar

1 8-oz pkg semi-sweet chocolate, melted and cooled

3 eggs

½ cup Irish cream liqueur

2 tbsp whipping cream OR milk

2 tsp vanilla


  1. In a medium mixing bowl, combine crumbs, butter and cinnamon; toss gently to mix.
  2. Spread mixture evening in the bottom of a 9 or 10-inch springform pan; press to bottom for firm, even crust (if using a 10-inch pan, add another ¼ c. chocolate wafer crumbs to the crust)


 Preheat oven to 325˚F.

  1. Combine cream cheese, sour cream, sugar and the 8 oz melted chocolate; beat with electric mixer on medium to high speed until combined.
  2. Add eggs all at once.
  3. Beat at low speed until JUST combined. DO NOT OVERBEAT.
  4. Stir in liqueur, whipping cream and vanilla.
  5. Pour filling onto crust.
  6. Bake for 50-60 minutes until centre appears nearly set when gently shaken.
  7. Cool in pan on wire rack for 15 minutes, then loosen sides.
  8. Cool for 30 more minutes, then remove sides and cool completely.
  9. Cover and chill cheesecake for 4 hours or overnight.
  10. Can serve with fresh raspberries