Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream
and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell
into remaining batter. Pour chocolate batter over crust. Bate at 350
degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon
remianing batter over chocolate batter continue baking 30 minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.


Serves 10