Bailey's Chocolate Chip Cheesecake
2 cups Graham cracker crumbs
1/4 cup Sugar
6 tablespoons Butter -- melted
2 1/4 pounds cream cheese - room temp.
1 2/3 cups sugar
5 eggs - room temperature
1 cup Bailey's Irish Cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish
Preheat oven to 325° F. Coat a 9 inch spring form pan with vegetable cooking
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
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.
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled
cake. Garnish with chocolate curls.