Serving Size : 12
1 tbs. butter
2 cups Graham cracker crumbs
1/2 cup Sugar
1/2 cup Butter -- melted
2 1/4 (36oz) pounds Cream cheese -- room temp.
1 2/3 cups Sugar
5 Eggs -- room temperature
1 cup Bailey's Irish Cream
1 tablespoon Vanilla extract
1 cup Semisweet chocolate chips
1 cup Chilled whipping cream
1 tablespoons Confectioner's Sugar
1 to 2oz. semisweet chocolate
For Crust: Preheat oven to 325°F. Coat a 10 inch springform pan with 1 Tbs Butter. Combine crumbs and sugar in pan. Stir in butter. Press mixture i nto bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325°F.
For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator.
For Cream: Beat cream, sugar powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.
Notes: I used 5 250kg packages of Cream cheese. I actually melted chocolate and make the chocolate curls. I made this cheese cake for a fundraiser and it didn't even make it to the table. I'm very proud.