Baileys Cheesecake

Crust:

4 tablespoons unsalted butter, melted
1/2 tsp fresh-grated cinnamon

1/4 cup sugar
1/4 cup cocoa
1 package graham crackers, beat to crumbs with a rolling pin

Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch pan and blind-bake at 350 for 10 minutes. Cool pan and grease sides.

Filling:

3 8-ounce packages cream cheese, softened
3/4 cup powdered sugar
3 eggs
3/4 cup Bailey's Irish Cream
2 squares (2 ounces) semi-sweet chocolate, melted

Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Bailey's. Pour about 1/3 mixture into a bowl and stir in melted chocolate.Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife.
Bake 10 minutes at 450°F, then 55 minutes at 250°F or until cake tests done.