Baileys Chocolate Chip Cheesecake

• FOR CRUST
• 2 cups Chocolate Cookie Crumbs (one 9 Oz Pkg Famous Chocolate Wafers)
• 3/4 cups Sugar
• 6 Tablespoons Melted Butter
• _____
• FOR FILLING:
• 2-1/4 pounds Cream Cheese, At Room Temperature
• 1-2/3 cup Sugar
• 5 whole Eggs At Room Temperature
• 1 cup Bailey's Irish Cream Liqueur
• 1 Tablespoon Vanilla
• 1 cup Miniature Chocolate Chips
• _____
• FOR THE TOPPING:
• 1 cup Heavy Whipping Cream, Chilled
• 1 teaspoon Instant Coffee Powder
• 1/4 cups Powdered Sugar
• 1/2 teaspoons Vanilla

1. Preheat oven to 325u0b0. Coat 10" springform pan with non-stick vegetable oil spray.
2. Combine crushed chocolate cookies, 3/4 cup sugar and melted butter in a bowl. Press mixture into bottom and 1" up sides of pan. Bake for 7 minutes, remove from oven. Keep oven at same temperature.
3. Using electric mixer, beat cream cheese until smooth. Gradually mix in 1 2/3 cups sugar. Beat in eggs 1 at a time (don't overbeat - you don't want a lot of air beaten in). Blend in Baileys and vanilla, then chocolate chips.
4. Pour filling into crust. Bake cake until puffed, springy in the center and golden brown, about 1 hour and 20 to 30 minutes (do not underbake).
5. Cool cake completely. Can be made the day ahead and refrigerated until ready to serve.
6. Mix whipping cream and coffee powder in a chilled bowl, let set for a few minutes to dissolve. Add powdered sugar and vanilla; beat until peaks form.
7. Spread or pipe through large star tip over cooled cake. Garnish top with additional chocolate chips or chocolate curls.
8. Remove from springform pan to serve. Very rich!

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Taken from tastykitchen.com/recipes/desserts/baileys-chocolate-chip-cheesecake/ (may not work)