When making chocolate cheesecake be
careful not to overbeat it. If you do, it creates more air in the filling and
your cheesecake will not be as creamy as it could be. It will also crack easier.
Irish Cream Chocolate Chip Cheesecake
Crust:
Nonstick vegetable spray
2 1/2 C. crushed whole oreo cookies
4 T. melted butter
Preheated oven 325°F.
Coat 9" springform pan with spray. Crush oreo cookies in food processor. Add
melted butter. Continue processing until thoroughly mixed. Press mixture onto
bottom and side of pan. Bake 7 minutes. Begin filling preparation.
Filling:
24 oz. softened cream cheese
1 2/3 C. sugar
5 eggs
1/2 C. Irish Cream liqueur
1 T. vanilla extract
1 1/4 C. mini chocolate chips
Cream cheese and sugar in processor. Add eggs one at a time and continue
processing. Blend in vanilla and Irish Cream liqueur. Sprinkle 3/4 C. of chips
on crust. Pour filling into crust. Sprinkle with rest of chips.
Bake until puffed and golden brown - about 1 hour and 15 minutes. Cool and
refrigerate overnight. Bring to room temperature before serving.
