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1
.Preheat oven to 350 degrees.
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2
Place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
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3
Combine crumbs and melted butter.( not sure I'll be using the full 1/2 cup butter, I'll start with 1/4 if it hold together that will be great ill change it.).
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4
Press mixture into 10 inch spring form and bake for 10 minutes.
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5
Let cool completely.
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6
For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other 1/4 cup.
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7
Mix in the brown sugar(I'm not going to be using that amount either, I'll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
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8
Add and mix well the sour cream.
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9
Beat in eggs mixing after each egg.
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10
Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
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11
Place the cake in the middle rack of the over.
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12
Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.).
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13
Bake for 1 hour.
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14
Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
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15
Remove cake from oven and place on a wire rack and cool to room temperature.
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16
Then place in fridge for 8 hours.
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17
Spread the Dulce de Leche on the top and sides.
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18
Place pieces of chocolate bar around edge of cake.
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19
Let stand 30 minutes.
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20
Whip the cream and pipe onto top.
