Chocolate Glazed Bailey's Irish Cream Cheesecake
6 graham crackers, finely ground
1/4 cup unsalted butter, melted
3 pkgs. (8 oz. each) cream cheese, room temperature
7 tablespoons sugar
1 tablespoon all-purpose flour
2 large eggs
1/4 cup plus 2 tbs. sour cream
1/4 cup plus 2 tbs. Bailey's Irish Cream
1 teaspoon vanilla extract
1 cup whipping cream
9 ounces semisweet chocolate, chopped
For crust: Preheat oven to 350ºF. Finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 9 inch-diameter springform pan. Bake crust until
golden brown. about 8 minutes. Transfer crust to rack. Maintain oven temperature.
Filling Using electric mixer, beat cream cheese, sugar in large bowl until smooth. Beat in flour. Add eggs, one at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust. Cake will
not fill pan Bake 10 minutes. Reduce oven temp. 250ºF. Bake cheesecake until set about 40 minutes longer. Cool cake pan on rack 10 minutes. Run sharp knife around pan sides to loosen. Cool. Chill overnight.
Glaze: Bring cream to simmer in heavy med. saucepan Reduce heat to low. Add chopped chocolate, and stir till melted and smooth. Cool glaze to lukewarm. Release sides from cheesecake place on rack over baking sheet. Pour glaze over cheesecake spread with spatula to cover top allow excess to drip on sheet. Refrigerate to allow glaze to set.