Makeover Irish Cream Cheesecake

• 2 tablespoons graham cracker crumbs
• 1/2 teaspoon sugar
• 3/4 teaspoon unsalted butter, melted
• 3 ounces reduced-fat cream cheese
• 2 tablespoons sugar
• 1 tablespoon reduced-fat sour cream
• 1-1/4 teaspoons Irish cream liqueur
• 3/4 teaspoon all-purpose flour
• 1/4 teaspoon vanilla extract
• Dash salt
• 2 tablespoons beaten egg
• 2 teaspoons miniature semisweet chocolate chips

1. Preheat oven to 375u0b0. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325u0b0.
3. In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes.
4. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

graham cracker crumbs, sugar, unsalted butter, cream cheese, sugar, sour cream, irish cream liqueur, flour, vanilla, salt, beaten egg, chocolate chips

Taken from www.tasteofhome.com/recipes/makeover-irish-cream-cheesecake/ (may not work)