Recipe: Irish Cream Cheesecake with Chocolate Crust (using sweetened condensed milk)

IRISH CREAM CHEESECAKE

FOR THE CRUST:
1 (9-ounce) package chocolate wafers
2 tablespoons sugar
1/3 cup butter, melted
FOR THE FILLING:
5 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup Irish cream liqueur
4 large eggs
FOR THE TOPPING:
2 cups (12-ounces) semi-sweet chocolate morsels
1/3 cup whipping cream
2 tablespoons butter

TO PREPARE THE CRUST:
Process first 3 ingredients in a food processor until crumbly. Press mixture in bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Bake at 325 degrees F for 10 minutes. Cool on a wire rack.

TO PREPARE THE FILLING:
Beat cream cheese at medium speed with a heavy-duty electric mixer until smooth. Add 1 cup sugar and next 4 ingredients, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into crust.

Bake at 325 degrees for 55 minutes or until center is almost set. Gently run a knife around edge of pan to release sides. Cool on wire rack.

Cover and chill 8 hours. Remove sides from pan.

TO PREPARE THE TOPPING:
Microwave chocolate morsels and whipping cream in a glass bowl at HIGH 1 1/2 to 2 minutes. Stir until smooth. Stir in 2 tablespoons butter until blended, and pour over cheescake.

Source: Eagle Family Foods, Inc.