Baileys Chocolate Chip Cheesecake

• Nonstick vegetable oil spray
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• Filling
• 2 1/4 pounds cream cheese, room temperature
• 1 2/3 cup sugar
• 5 eggs, room temperature
• 1 cup Baileys Original Irish Cream
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• Coffee Cream
• 1 cup chilled whipping cream
• 2 tablespoons sugar
• 1 teaspoon instant espresso powder
• Chocolate curls

1. Crust
2. For crust: Preheat oven to 325u0b0F. Coat 10 inch diameter springform pan with Pam.
3. Combine crumbs, sugar and butter. Press mixture into bottom of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325u0b0F.
4. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla.
5. 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.
6. For cream: Beat cream, sugar and espresso powder until peaks form. Spread mixture over cooled cake.
7. Garnish cheesecake with chocolate curls. Cut into thin slices to serve.

vegetable oil spray, graham cracker crumbs, ubc, butter, filling, ubc, sugar, eggs, irish cream, vanilla, semisweet chocolate chips, coffee cream, chilled whipping cream, sugar, espresso powder, chocolate curls

Taken from www.epicurious.com/recipes/member/views/baileys-chocolate-chip-cheesecake-1267988 (may not work)