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1
Preheat oven to 350F Line bottom and sides of 9-inch square baking pan with foil, leaving 2-inch overhang.
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2
For crust, beat brown sugar and butter in medium bowl with electric mixer at medium-high speed until creamy.
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3
Combine cup flour, oats and baking soda in small bowl; gradually beat into sugar mixture at low speed until blended.
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4
(Mixture will be crumbly.)
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5
Lightly press onto bottom of prepared pan to form crust.
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6
Bake 15 to 17 minutes or until golden brown.
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7
Set aside on wire rack.
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8
Meanwhile, for filling, combine cream cheese, granulated sugar, liqueur and milk in same bowl used for crust ingredients.
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9
Beat with electric mixer at medium-high speed until smooth.
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10
Add egg and remaining 1 teaspoon flour; heat until well blended.
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11
Spoon filling over hot crust.
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12
Bake 22 to 26 minutes or until set.
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13
Cool completely in pan on wire rack.
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14
Place chocolate chips in small resealable food storage bag; microwave on HIGH 1 minute or until slightly melted.
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15
Knead bag; microwave 20 seconds or until completely melted.
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16
Cut tiny hole in one corner of bag and drizzle chocolate over cooled cheesecake.
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17
Cover with foil and refrigerate overnight for best flavor and texture.
