Ingredients:
6 whole graham crackers
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
7 tablespoons sugar
1 tablespoon all-purpose flour
2 large eggs
6 tablespoons sour cream
6 tablespoons baileys irish cream
1 teaspoon vanilla
1/2 cup whipping cream
9 ounces semisweet chocolate, chopped
chocolate curls (optional)
Directions:
For crust: Preheat oven to 350 degrees.
Finely grind graham crackers in a food processor.
Add butter and blend until combined.
Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
Bake crust until golden brown, about 8 minutes.
Remove pan from oven, and maintain oven temperature.
For filling: Beat cream cheese and sugar in a large bowl until smooth.
Beat in flour.
Add eggs one at a time, beating just until combined.
Mix in remaining ingredients.
Pour filling into crust (cake will not fill pan).
Bake 10 minutes.
Reduce oven temperature to 250 degrees.
Continue baking cheesecake until set, about 40 minutes longer.
Cool cake in pan on a rack for 10 minutes.
Run a sharp knife around pan sides to loosen cake.
Cool.
Chill overnight.
For glaze: Bring cream to simmer in a heavy medium sized saucepan.
Reduce heat to low.
Add chopped chocolate (I use chocolate chips!) and stir until smooth.
Cool glaze to lukewarm.
Release pan sides from cheesecake.
Place cheesecake on rack set over a baking sheet.
Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
Refrigerate until glaze sets, about 30 minutes.
Transfer cheesecake to platter.
Garnish with chocolate curls, if desired.
Servings: 8-10
Time preparation: 15 min.
Time total: 75 min.