B-52 Cheesecake

• 1 cup sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 2 teaspoons vanilla
• 3 eggs
• 2 tablespoons orange-flavored liqueur (such as Grand Marnier)
• 2 tablespoons coffee-flavored liqueur (such as Kahlua)
• 2 tablespoons bailey's irish cream
• Crust
• 1 1/2 cups crushed chocolate wafers or 1 1/2 cups graham crackers
• 2 tablespoons margarine or 2 tablespoons butter, melted

1. Preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. Line pan bottom with parchment or waxed paper.
2. To make crust: Combine chocolate wafer crumbs with margarine. Press firmly onto bottom of pan; set aside. Bake 5 minutes to set crust.
3. Beat cream cheese and sugar on medium speed until well-blended.
4. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed until blended. Divide batter into 3 parts. Add 1 liqueur to each part. Spread each part over crust, in layers. Bake 60 to 70 minutes, until center is almost set.
5. Turn oven off and open oven door slightly. Leave cheesecake in oven 1 hour.
6. Remove; cool completely. Refrigerate at least 4 hours or overnight.
7. Loosen cheesecake from rim of pan; remove rim.

sugar, cream cheese, sour cream, vanilla, eggs, orangeflavored liqueur, coffee, baileys irish cream, crust, chocolate wafers, margarine

Taken from www.food.com/recipe/b-52-cheesecake-329760 (may not work)