Recipe(tried): Bailey's Chocolate Chip Cheesecake with Coffee Cream Topping

BAILEY'S CHOCOLATE CHIP CHEESECAKE

FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

FOR THE FILLING:
4 1/2 packages (8 ounces each) cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Bailey's Irish Cream liqueur
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

FOR THE COFFEE CREAM:
1 cup chilled heavy (whipping) cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls (for garnish)

TO MAKE THE CRUST:
Preheat oven to 325 degrees F. Coat a 9-inch springform pan with vegetable cooking spray.

Combine crumbs and 1/4 cup sugar in pan. Stir in butter. Press mixture into bottom and 1-inch up the sides of the pan.

Bake until light brown, about 7 minutes.

TO PREPARE THE FILLING:
Beat cream cheese until smooth with and electric mixer. Gradually add 1 2/3 cups sugar. Add eggs one at a time, then Bailey's and vanilla. Set aside.

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 and 20 minutes. Set cheesecake in the pan on a rack to cool. Cool completely in refrigerator before serving.

TO MAKE THE COFFEE CREAM:
Beat heavy cream, 2 tablespoons sugar and coffee powder until peaks form. Spread mixture over cooled cheesecake. Garnish with chocolate curls.

Makes 12 servings