Beautiful, delicious, and sinfully full of calories
Should serve 12
(More or Less)
2 cups graham cracker crumbs
1/4 cup white sugar
3/4 stick butter, melted
2 1/2 pounds of cream cheese, room temperature
1 2/3 cups white sugar
5 eggs, warmed to room temperature
1 cup Bailey’s Irish Cream
1 Tablespoon vanilla
1 cup semi-sweet chocolate chips
1 cup whipping cream, chilled
2 T sugar
1 tsp instant coffee powder
CRUST: Preheat oven to 325 degrees. Coat a 9 inch spring form pan with non-stick oil spray. Combine crumbs and sugar in a bowl. Stir in the melted butter. Press mixture into the bottom and up the sides for 1″ then bake until light brown.
FILLING: With an electric mixer, beat the cream cheese until smooth then gradually mix in the sugar. Beat in the eggs, one at a time. Blend in Bailey’s and add the vanilla. Sprinkle half of the chocolate chips over the crust. Spoon in the filling, then sprinkle with the remaining chocolate chips. Bake cake until puffed and springy in the center and a nice golden brown. About 1 hour 20 minutes. Let cake cool completely. Then remove from pan and put on a plate or cake dish.
TOPPING: Beat cream, sugar and coffee powder until peaks form. Spread the topping over the cooled cake. Garnish the cheesecake with chocolate curls or chocolate sprinkles.