Scott Family Baileys Irish Cream Cheesecake

• 2 prepared 9-inch pie shells (Graham Cracker Cheesecake Crust Graham Cracker Cheesecake Crust is recommended)
• 1 12 lbs cream cheese (room temperature)
• 1 cup sugar
• 3 large eggs (room temperature)
• 12 cup baileys irish cream
• 1 teaspoon vanilla extract
• 3 ounces white chocolate
• 1 12 cups sour cream
• 12 cup powdered sugar
• 14 cup Baileys Irish Cream
• 1 teaspoon vanilla

1. This recipe will make two 9 inch pies or one deep dish 9 inch pie.
2. Preheat the oven to 350 F/ 176C.
3. To make the filling, beat the cream cheese and sugar in a large bowl until smooth.
4. Whisk the eggs, Baileys, and vanilla until just blended.
5. Beat the egg mixture into cream cheese mixture.
6. Grate the chocolate finely or melt before adding to the cheese mixture.
7. Divide the filling between the crust-lined pans.
8. Bake until the edges of the filling are puffed and dry-looking and the center is just set, about 50-60 minutes but it does depend on your oven so keep an eye on it.
9. To make the topping, mix the sour cream, powdered sugar, vanilla and Baileys in a small bowl.
10. The mixture should be easily spreadable, not soupy but it shouldn't be too stiff either.
11. If it's too runny, just add more powdered sugar to get the proper consistancy.
12. Divide it between the cakes and spread evenly.
13. Refrigerate until well chilled, about 6 hours.
14. This may be prepared one day ahead and be sure to keep it well covered.
15. Garnish however you wish.
16. My favorite is to drizzle chocolate sauce over it.
17. Keep it refrigerated and serve cold.

pie shells, cream cheese, sugar, eggs, baileys irish cream, vanilla, white chocolate, sour cream, powdered sugar, irish cream, vanilla

Taken from www.food.com/recipe/scott-family-baileys-irish-cream-cheesecake-105822 (may not work)