A lady at work made this for Christmas and I had to have the recipe and I made it for New Years. Yum!

Bailey's Chocolate Chip Cheesecake:

1 cup graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
Four 8-oz packages cream cheese, softened
1 1/2 cups sugar
4 eggs
3/4 cup Bailey's Irish Creme liqueur
1 1/2 tsp. vanilla extract
1 cup semisweet chocolate chips

Preheat oven to 325 degrees. In a 10-inch springform pan, mix graham cracker crumbs, brown sugar and butter. Pat into bottom of pan. Bake 5-8 minutes, or until slightly puffy.

In large bowl, beat cream cheese until smooth. (I use my Kitchen Aid mix-master).

Gradually beat in sugar. Add eggs, one at a time, beating well after each. Blend in liqueur and vanilla.

Sprinkle 1/2 cup chocolate chips over the bottom of crust. Gently pour filling over chocolate chips. Sprinkle remaining chips over the top. Bake for 1
hour. Turn oven off, and let cake stand in oven with door ajar until almost room temperature. Refrigerate cake 6 hours or overnight.

Remove cheesecake from pan. Spread with Moch-Cream Topping (recipe to follow), then I sometimes sprinkle with grated chocolate.

Mocha-Cream Topping:
Combine 1 cup heavy whipping cream, 2 tablespoons
unsweetened cocoa, 1 tablespoon powdered sugar and 1 1/2 teaspoon instant coffee. Beat at medium speed until stiff peaks form.