BAILEY’S CHOCOLATE CHIP CHEESECAKE

Crust: nonstick vegetable oil spray
2 cups graham cracker crumbs
l/4 cup sugar
6 tbsps. butter, melted
Filling: 2-l/4 lbs. cream cheese, room temperature
l-2/3 cup sugar
5 eggs, room temperature
l cup Bailey’s Original Irish Cream
l tbsps. vanilla extract
l cup chocolate chips
Coffee Cream: l cup chilled whipping cream
2 tbsps. sugar
l tsp. instant coffee powder
For crust; preheat oven 325. Coat 9″ springform pan with nonstick
spray. Combine crumbs & sugar in pan. Stir in butter. Press mixture
into bottom and up l” sides of pan. Bake until light brown, about
7 mins. Maintain oven temp. at 325.
For filling: using electric mixer, beat cream chese until smooth.
Gradually mix in sugar. Beat in eggs l at a time. Blend in Bailey’s
tnd vanilla.
Sprinkle half of chocolate chips over crust.*Bake cake until
puffed, springy in center and golden brown, about l hour,20 mins.
Cool cake completely.
For cream: Beat cream, sugar and coffee powder until peaks form.
Spread mixture over cooled cake. (This step can be eliminated)
Bon Appetit March l989
* Spoon filling into cake. Sprinkle
with remaining chocolate chips.