Irish Coffee Cheesecake

• 16 tablespoons unsalted butter, cold and cut into small pieces
• 1/2 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 1/4 cup rice flour
• 1/2 cup cocoa powder
• salt, large pinch
• 3 (8 ounce) Philadelphia Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 eggs
• 1 lb sour cream
• 1/3 cup Baileys Irish Cream
• 2 tablespoons instant espresso powder

1. To make the crust: In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. Mix on low until the dough comes together. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin. Refrigerate overnight if possible, but a minimum of 30 minutes Once the base has refrigerated, preheat an oven to 300u0b0F Bake the crust for 30 minutes. Cool completely.
2. To make the cheesecake topping: In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth. Slowly add the granulated sugar and beat until smooth. Add 1 egg at a time, beating well after each. Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
3. To make the final cheesecake: Spread the topping evenly over the crust. Place the springform tin in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 hour 15 minutes Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry. Transfer the tin to a wire rack and cool for 30 minutes. Refrigerate until chilled throughout.

unsalted butter, granulated sugar, flour, rice flour, cocoa powder, salt, cream cheese, sugar, eggs, sour cream, irish cream, espresso powder

Taken from www.food.com/recipe/irish-coffee-cheesecake-331134 (may not work)