Bailey'S Irish Cream Cheesecake

• Crust
• 2 1/4 cups chocolate wafer crumbs
• 3 tablespoons water
• 1 tablespoon vegetable oil
• Filling
• 2 cups smooth 5% fat ricotta cheese
• 3/4 cup low-fat yogurt
• 4 ounces light cream cheese
• 1 large egg
• 1 large egg white
• 2 tablespoons Baileys Irish Cream or 2 tablespoons other coffee liqueur
• 2 teaspoons vanilla
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• Topping
• 1 1/4 cups low-fat sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon Baileys Irish Cream

1. Preheat the oven to 350u0b0F Spray a 9-inch springform pan with vegetable spray.
2. Make crust: in a bowl, stir together wafer crumbs, water and oil until mixed. Pat mixture onto the bottom and side of the prepared pan.
3. Make filling: in a food processor, combine ricotta cheese, yogurt, cream cheese, egg, egg white, liqueur,vanilla, sugar and flour; puree until smooth. Pour the mixture into the prepared crust.
4. Place a pan of hot water on the bottom rack of the over. Bake the cheesecake in the centre of the oven for 50 minutes. The cake will still be quite loose.
5. Make topping: in a bowl, stir together sour cream, sugar and liqueur. Carefully pour a thin stream of this mixture over top of the hot cheesecake, smoothing it with a knife. Return the cake to the oven and bake for 10 minutes. The topping will be loose and will set as the cake cools.
6. Run a butter knife around the edge of the cake. Let it cool on a wire rack until it is room temperature. Chill.

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Taken from www.food.com/recipe/baileys-irish-cream-cheesecake-144911 (may not work)