| 1 | Combine crushed cookies and margerine. |
| 2 | Press on the bottom of a round 9-inch glass or plastic pan. |
| 3 | Rotating pan midway through cooking; microwave on high 2 minutes. |
| 4 | Put cream cheese and chocolate into a large glass mixing bowl. |
| 5 | Stirring midway through cooking time, microwave on 50% 4 minutes, or until cheese is softened and chocolate is melted. |
| 6 | Add eggs and beat with an electric mixer or whisk. |
| 7 | Add ?cup sugar and 1 tbsp of liqueur; mix well. |
| 8 | Pour over prepared crust. |
| 9 | Rotating a quarter turn after every 3 minutes, microwave on 70% 10-12 minutes, or until center jiggles only slightly. |
| 10 | Combine sour cream with remaining sugar and liqueur and spread over top of cheesecake. |
| 11 | Microwave on 70% 1 minute. |
| 12 | Let cool and refrigerate. |
| 13 | Garnish top with (very cold to shave) dark chocolate shavings. |
| 14 | Makes 9-10 servings. |
