11 milk chocolate sandwich cream cookies, crushed
3 tbsp. butter, melted

In a small bowl, stir together crushed cookies and melted butter. Press crumb mixture evenly into the bottom of a greased 9 inch springform pan.

IRISH CREAM FILLING:

24 oz. cream cheese
3/4 c. sugar
2 1/2 tbsp. unsweetened cocoa powder
5 tsp. cornstarch
4 eggs
1 egg yolk
3/4 c. Irish cream liqueur
1 tsp. vanilla
2 tsp. instant coffee
2 tsp. hot water

In a large bowl combine cream cheese, sugar, cocoa powder and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in Irish cream liqueur and vanilla. Stir together instant coffee and hot water. Stir into cream cheese mixture.

Pour into crust. Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return cake to oven for an additional 30 minutes. Chill, uncovered, overnight. Sift powdered sugar over top of cake before serving.