1
cup chocolate wafer crumbs
¼
teaspoon cinnamon.
Three
tablespoons margarine.
32
ounce (900g) cream cheese.
¾
cup sugar.
4
large eggs.
½
cup sour cream
1
teaspoon vanilla.
½
cup semisweet chocolate.
2
tablespoons orange flavoured liqueur.
½
teaspoon grated orange zest
Melt
margarine.
Soften
the cream cheese.
Melt
the chocolate chips in the top of a double boiler.
Combine
thoroughly the margarine cinnamon and chocolate crumbs.
Press
the resultant mixture into the bottom of a 9 inch (23 cm) springform pan.
Bake
at 325°F (163°C) for 10 minutes.
Combine
the sugar and cream cheese mixing at medium speed in an electric mixer until
well blended.
Add
the eggs one at a time mixing very well after each addition.
Blend
in sour cream and vanilla. Blend the chocolate into 3 cups batter, blend the
liqueur and orange zest into remaining batter.
Pour
the chocolate batter over the pie crust, bake at 350°F (180°C) for 30 minutes.
Reduce the oven temperature to 325°F. (160°C)
Spoon
the remaining batter over the chocolate batter continue baking for 30 minutes
more. Remove the cake from the oven, loosen the cake from the rim of the pan,
cool before removing the rim of the pan chill in refrigerator.