CRUST
2 cup Graham cracker crumbs
1/4 cup Sugar
6 tbsp Butter, melted
FILLING
2 1/4 lb Cream cheese, room temperature
1 2/3 cup Sugar
5 Eggs, room temperature
1 cup Baileys irish cream
1 tbsp Vanilla extract
1 cup Semisweet chocolate chips
COFFEE CREAM
1 cup Chilled whipping cream
2 tbsp Sugar
1 tsp Instant coffee powder
Chocolate curls
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From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT 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 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.
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From rec.food.cooking archives.
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