BAILEY'S IRISH CREAM CHEESECAKE
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 Tbsp ( 3/4 stick) butter, melted
Filling:
3-8 oz pkgs cream cheese, softened
1/2 cup sugar
1 Tbsp flour
2 large eggs
1/3 cup sour cream
1/3 cup Bailey's Original Irish Cream
1 tsp vanilla
Topping:
9 oz Semisweet chocolate
1/2 cup heavy cream
Preheat the oven to 350 degrees F.
Combine the crumbs, sugar and butter until crumbly and press into the
bottom and sides of a 9 inch springform pan. Bake until golden brown -
about 8 minutes. Remove from the oven and set aside to cool. Maintain
the oven temperature.
In the large mixer bowl, beat the cream cheese until fluffy. Mix the
flour and sugar together and beat into the cream cheese until smooth.
Beat in the eggs, one at a time. Stir in the remaining filling
ingredients. Pour into the prepared crust and bake at 350 degrees F.
for 10 minutes. Reduce heat to 250 degrees F. and bake until done,
about 1 hour or until set. Cool to room temperature.
Heat the heavy cream almost to boiling. Add the chocolate and stir
until thoroughly blended. Spoon over the cheesecake, allowing some of
the chocolate to drip down the sides of the cheesecake. Refrigerate
overnight.
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