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BAILEY'S IRISH CREAM CHEESECAKE (Taken from the Benicia Herald, Nov 20, 1991. Used without permission.) Crust 2 cups chocolate cookie crumbs 1/2 cup finely chopped pecans (I omit these) 3/4 stick of butter (I cut this in half) Filling 1 1/2 pounds cream cheese, room temperature 8 ounces sour cream 1 cup sugar 8 oz chocolate chips, melted 3 eggs 1/2 cup Bailey's Irish Cream 3 tablespoons whipping cream 2 teaspoons vanilla Directions Make crust: Combine all ingredients and press into the bottom of a 9" springform pan. Set aside. Make filling: Combine cheese, sour cream, sugar, and chocolate and beat until mixed well. Add eggs and beat until just mixed. Overbeating is what makes your cheesecakes crack on top. Stir in the rest and pour into crust. Bake at 325 degrees F for 65 minutes. Center will jiggle only slightly when shaken. Cool in pan for 15 minutes then unlatch the pan and let it sit for another 15 minutes. Remove pan side and let cool to room temperature, then refrigerate for three hours. Click here to see the full text of the article. |