1 c. chocolate wafer crumbs (about 18 cookies)
1/4 c. butter, melted
1/2 tsp. ground cinnamon

For crust, in a medium mixing bowl, combine above, toss gently to mix. Spread mixture evenly in the bottom of a 9" or 10" springform pan; press onto bottom to form a firm, even crust. Set pan aside.

In a large mixing bowl, combine:

3 (8 oz.) pkgs. cream cheese, softened
1 (8 oz.) carton dairy sour cream
1 c. sugar
3 eggs
1/2 c. Irish cream liqueur
2 tbsp. whipping cream or milk
2 tsp. vanilla
1 (8 oz.) pkg. mini chocolate chips

Place pan on a baking sheet. Pour filling onto crust. Bake in a 325 degree oven for 50 to 60 minutes or until center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen sides. Cool for 30 minutes more on rack. Remove sides completely. Cover and chill cheesecake for 4 hours or overnight.