Irish Cream Cheesecake

By baker_babe

Ingredients

• Crust:
• 2 cups finely ground chocolate wafer cookie crumbs (about 36, 2 3/4 inch diameter cookies)
• 1/4 cup granulated sugar
• 6 Tbsp butter
• Filling:
• 36 ounces (4 and 1/2 8-oz packages) cream cheese, softened
• 1 2/3 cups granulated sugar
• 5 eggs
• 1 1/2 cups Irish cream liqueur
• 1 Tbsp vanilla extract
• 1 cup (6oz) semisweet chocolate chips
• Topping:
• 1 cup whipping cream
• 2 Tbsp granulated sugar
• 1/2 cup (3oz) semisweet chocolate chips, melted
• Chocolate Curls:
• 2 cups (12oz) semisweet chocolate chips

Details

Servings 16
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 325 degrees. For crust, combine crumbs and sugar in a large bowl. Add butter, stirring until mixture resembles coarse meal. Press into bottom and 1 inch up sides of a greased 9-inch springform pan. Bake 7 to 10 minutes.

For filling, beat cream cheese until smooth. Add sugar and eggs, beating until fluffy. Add liqueur and vanilla, mixing well. Sprinkle chocolate chips over crust. Spoon filter chocolate chips. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool completely in pan. Remove sides of pan.

For topping, beat cream and sugar in a large chilled bowl until stiff. Continue to beat while slowly adding chocolate. Spread mixture over cooled cake.

For chocolate curls, melt chocolate in a small saucepan over low heat. Pour onto a baking sheet. Let stand at room temp until set but not firm. To make curl, pull a cheese plane across surface of chocolate (curls will break if chocolate is too firm). Remelt and cool chocolate as necessary to form desired number of curls. Arrange on top of cake. Refrigerate until ready to serve.