Irish Cream Cheesecake

• 2 cups chocolate cookie crumbs
• 12 cup chopped pecans
• 4 tablespoons melted butter
• 24 ounces softened cream cheese
• 34 cup sugar
• 2 12 tablespoons unsweetened cocoa powder
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 34 cup irish cream
• 1 teaspoon vanilla
• 1 -1 12 ounce hershey's milk chocolate candy bar
• 1 -2 tablespoon irish cream

1. For the crust, mix all the ingredients and press into a 9" springform pan.
2. Bake at 350 degrees for 7-10 minutes.
3. For the filling, combine the softened cream cheese, sugar, cocoa powder and cornstarch in a large bowl.
4. Beat with an electric mixer until smooth.
5. Add eggs and egg yolk, one at a time, beating well after each addition.
6. Beat in Irish cream liqueur and vanilla.
7. Pour into crust.
8. Bake at 350 degrees for 15 minutes.
9. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes.
10. Remove the cake from the oven, and run a knife around the inside edge of the pan.
11. Turn the oven off; return cake to oven for an additional 30 minutes.
12. Let cool completely, then chill overnight.
13. Remove the sides of the springform pan.
14. For the topping, melt the Hershey bar in the microwave for about 30-40 seconds, or until melted.
15. Stir in the Irish cream until smooth.
16. Drizzle over the chilled cake.
17. Enjoy!

chocolate cookie crumbs, pecans, butter, cream cheese, sugar, cocoa, cornstarch, eggs, egg yolk, irish cream, vanilla, irish cream

Taken from www.food.com/recipe/irish-cream-cheesecake-194558 (may not work)