CRUST
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
FILLING----
2 1/4 lb Cream cheese, room temp.
1 2/3 c Sugar
5 Eggs, room temperature
1 c Bailey's Irish Cream
1 tb Vanilla extract
1 c Semisweet chocolate chips
COFFEE CREAM--
1 c Chilled whipping cream
2 tb Sugar
1 ts Instant coffee powder
Chocolate curls as garnish
For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with
vegetable cooking spray. Combine crumbs and sugar in pan. Stir in
butter. Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, usually about 7 minutes. Maintain oven
temperature at 325~. For Filling: Beat cream cheese until smooth
with and electric mixer. Gradually add sugar, then eggs one at a
time, then Bailey's and finally the vanilla. Sprinkle half of the
chocolate chips over crust. Spoon in filling. Sprinkle with remaining
chocolate chips. Bake until cake is puffed, springy in the center and
golden brown, about 1 hour & 20 minutes. Cool cake completely in
refrigerator. For Cream: Beat cream, sugar and coffee powder until
peaks form. Spread mixture over cooled cake. Garnish with chocolate
curls.
