Bailey's Chocolate-Chip Cheesecake

by Arlene

Servings: 10 servings

INGREDIENTS

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp. butter, melted

Filling:
2-1/4 lbs. cream cheese, room temperature
1-2/3 cups sugar
5 eggs, room temperature
1 cup Bailey's Irish Cream
1 tbsp. vanilla extract
1 cup semisweet chocolate chips

Coffee Cream:
1 cup whipping cream, chilled
2 tbsp. sugar
1 tsp. instant coffee powder
Chocolate curls as garnish

INSTRUCTIONS

Crust:
Preheat oven to 325°F. Coat a 9-inch springform pan withvegetable 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 oventemperature at 325°F.

For Filling:
Beat cream cheese until smooth with an electric mixer. Gradually add sugar, then eggs one at a time, thenBailey'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 and 20 minutes. Cool cake completely in refrigerator.

Cream:
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.

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