2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
4 packages (8 ounces each) cream cheese, softened
1+1/2 cups granulated sugar
1 tablespoon vanilla extract
5 large eggs, at room temperature
1 cup Irish cream liqueur
3/4 cup semisweet chocolate chips
1 cup heavy cream
2 tablespoons confectioner's sugar
2 teaspoons freeze-dried coffee granules
2 tablespoons whole coffee beans, to decorate
Preheat the oven to 350 degrees. Butter a 10-inch springform pan.
Mix the crumbs, butter and brown sugar in a medium bowl. Press into the bottom and partway up the sides of the prepared pan. Bake for 8 to 10 minutes or until lightly browned. Cool the crust completely in the pan on a rack.
To make the filling, beat the cream cheese, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With the mixer at low speed, beat in the liqueur and chocolate chips. Spoon the filling into the crust. Bake for 65 to 70 minutes, or until set. Cool completely in the pan on a rack. Refrigerate for 6 hours.
To make the topping, beat the cream, confectioner's sugar and coffee granules at medium speed until stiff. Loosen and remove the pan sides. Spread with the cream; sprinkle with the coffee beans.
"Cakes, 1,001 Classic Recipes from Around the World," Readers Digest, 2003
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