Ingredients
Nonstick vegetable oil spray
2 cups graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted
Filling
2 ¼ pounds cream cheese, room temperature
1 2/3 cup sugar
5 eggs, room temperature
1 cup Baileys Original Irish Cream
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
Coffee Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant espresso powder
Chocolate curls
Preparation
Crust For crust: Preheat oven to 325°F. Coat 10 inch diameter springform pan with Pam. Combine crumbs, sugar and butter. Press mixture into bottom of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325°F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with re¬maining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 min¬utes. Cool cake completely.
For cream: Beat cream, sugar and espresso powder until peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls. Cut into thin slices to serve.
