Chocolate glazed bailey's irish cream cheesecake

Yield: 8 servings

Measure Ingredient
\N \N Crust
6 \N Whole graham crackers
¼ cup Unsalted butter (melted)
\N \N Filling
24 ounces Cream cheese, room temp.
7 tablespoons Sugar
1 tablespoon All purpose flour
2 larges Eggs
¼ cup Plus +
2 tablespoons Sour cream
¼ cup Plus +
2 tablespoons Baileys cream
1 teaspoon Vanilla extract
\N \N Glaze
½ cup Whipping cream
9 ounces Semisweet chocolate chopped

For crust: Preheat oven to 350 F. finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom.(not sides of 9 inch-diameter spring form pan. Bake crust until golden brown. about 8 minutes. Transfer crust to rack.

Maintain oven temp. Filling Using electric mixer, beat cream cheese, sugar in large bowl till smooth. Beat in flour. Add eggs 1 at a time, beating just until combined. Mix in remaining ingredients.

Pour filling into crust. cake will not fill pan Bake 10 minutes.

Reduce oven temp. 250 F. Bake cheesecake till set about 40 minutes longer. Cool cake pan on rack 10 minutes. Run sharp knife around pan sides to loosen. Cool. Chill overnight. Glaze. Bring cream to simmer in heavy med. saucepan Reduce heat to low. Add chopped chocolate, and stir till melted and smooth. Cool glaze to lukewarm.. Release sides from cheesecake place on rack over baking sheet. pour glaze over cheesecake spread with spatula to cover top allow excess to drip on sheet. Refrigerate to allow glaze to set. Walt MM

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