I brought this to work, it went very quickly and everybody raved about it. I did make some changes - I used chocolate graham cracker crumbs, 2 Tbs regular sugar instead of the confectioners sugar, and half of the cocoa for the crust. I didn't bake the crust either (I actually just forgot that part). I also put in just shy of a 1/2 cup of irish cream, as some other people have suggested. I also greased and lightly floured the spingform pan since I read all those posts about the cake cracking badly. I started to do the waterbath, putting a pan of water on the rack below, but I took it out after 10 minutes, since I have never baked any cheesecakes that way, and never had a big problem with cracking....I read some posts about the texture being like "mousse" and I was a bit worried. After the baking was done I left the cheesecake in the oven to cool with the oven door partially open. The texture was excellent, not like mousse, so I was pleased. I personally prefer regular cheesecake, but like I said, everybody raved about this cheesecake.
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