I haven't made this yet but I am going to. My mom is the queen of cheesecakes - mocha cheesecakes and chocolate swirl cheesecakes are her specialties. At her school's fundraising auction, her cheesecakes go for hundreds of dollars each.
I've never made one. * Gasp!* It's time to change that and this will be the first recipe I'll try. If it turns out well, you're all invited over for a cuppa good coffee and some Bailey's chocolate chip cheesecake. Sound good?
Bailey's Irish Cream Chocolate Chip Cheesecake
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey's original Irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
Coffee Cream Topping
1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bits, for decoration on top
1.Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake for 7-10 minute.
2.Make filling: beat cream cheese with electric mixer until smooth.
3.Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla.
4.Sprinkle half of chocolate chips over crust.
5.Spoon in filling. Sprinkle with remaining chocolate chips.
6.Bake at 325° approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
7.Cool cake completely.
8.Coffee Cream Topping: beat all ingredients and spread over cooled cake.
9.Top with chocolate curls or Skor bits.
Make ahead: be sure to make and refrigerate at least one day before serving.