Irish Cream Cheesecake

• 11 cream-filled chocolate sandwich cookies, crushed
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 24 ounces cream cheese
• 34 cup sugar
• 2 12 tablespoons unsweetened cocoa powder
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 34 cup irish cream
• 1 teaspoon vanilla extract
• 2 teaspoons instant coffee
• 2 teaspoons hot water

1. Make the crust: in a bowl, stir the crushed cookies and melted butter together until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. Make the filling: in a big bowl, combine the cream cheese, sugar, cocoa powder, and cornstarch; beat with an electric mixer until smooth.
4. Add eggs and egg yolk one at a time, beating well after each addition.
5. Beat in the Irish cream liqueur and vanilla.
6. Stir together the instant coffee and hot water, stir into cream cheese mixture; pour cream cheese mixture over the crust.
7. Bake in a preheated 350 oven for 15 minutes; decrease temperature to 200 and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
8. Remove the cake from the oven and run a knife around the inside edge of the pan.
9. Turn the oven off; return cake to the oven for an additional 30 minutes.
10. Chill, uncovered, overnight.
11. *I always bake cheesecake in a water bath; this method is untried by me, so proceed at your own risk.

cream, butter, cream cheese, sugar, cocoa, cornstarch, eggs, egg yolk, irish cream, vanilla, instant coffee, water

Taken from www.food.com/recipe/irish-cream-cheesecake-295304 (may not work)