Yield: 12 Servings
|2 cups||Graham cracker crumbs|
|6 tablespoons||Butter, melted|
|2¼ pounds||Cream cheese, room temp.|
|5 \N||Eggs, room temperature|
|1 cup||Bailey's Irish Cream|
|1 tablespoon||Vanilla extract|
|1 cup||Semisweet chocolate chips|
|1 cup||Chilled whipping cream|
|1 teaspoon||Instant coffee powder|
|\N \N||Chocolate curls as garnish|
For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with vegetable 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 oven temperature at 325~. For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey'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 & 20 minutes. Cool cake completely in refrigerator. For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.