Time to make:
Calories per Servings:
1/4 cup sugar
2 cups graham cracker crumbs
6 tbsp (3/4 stick) butter, melted
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
1 cup Baileys Irish Cream
1 cup semisweet chocolate chips
1 tbsp vanilla extract
5 eggs, room temperature
1 cup chilled whipping cream
1 tsp instant coffee powder
2 tbsp sugar
STEP BY STEP:
For crust: Preheat oven to 325F. Coat 9″ diameter springform pan with
nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in
butter. Press mixture into bottom and 1″ up sides of pan. Bake until
light brown, about 7 minutes. Maintain oven temperature at 325F.
For filling: Using electric mixer, beat cream cheese until smooth.
Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and
Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle
with remaining chocolate chips. Bake cake until puffed, springy in
center and golden brown, about 1 hour 20 minutes. Cool cake completely.
For cream: Beat cream, sugar, and coffee powder until peaks form. Spread
mixture over cooled cake.
Garnish cake with chocolate curls.