| Crust: 2 cups graham cracker crumbs
1/4 cup sugar 6 tbsp. butter, melted
Filling: 2 1/4 pounds cream cheese, softened
1 2/3 cups sugar 5 eggs, at room temperature
1-cup Bailey's Original Irish cream
1 tsp. vanilla
1-cup semisweet chocolate chips
Coffee cream: 1 cup chilled whipping cream
2 tbsp. sugar
1 tsp. instant coffee powder
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| Preheat oven to 325 degrees. Coat a 9" springform pan with nonstick cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees. Using an electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs, one at a time, beating well after each addition. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until golden, about 1 hour and 20 minutes. Cool cake completely. For cream, beat whipping cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Refrigerate overnight. |
