Baileys Chocolate Chip Cheesecake
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2-1/4 pounds cream cheese, room temperature
1-2/3 cup sugar
5 eggs, room temperature
1 cup Bailey's Irish Cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
For crust: preheat oven to 325ºF. Coat 9-in. diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1-inch up sides of pan. Bake until light brown, about 7 minutes.
Maintain over temperature at 325ºF.
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 vanilla. 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.