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Chocolate Chip Cheesecake
Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls
Preheat oven to 325 degrees. Coat a 9" springfo rm pan with nonstick vegetable
spray. Combine
crumbs and 1/4 cup of sugar in the pan and stir in the melted butter. Press
mixture into bottom
and 1 inch up the sides of the pan. Bake until lig ht brown, about 7 minutes. In
a food processor,
beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in Bailey's and
vanilla. Sprinkle
half of the chocolate chips over cr ust and spoon in filling. Sprinkle with
remaining chocolate chips.
Bake cake until puffed, springy in center and go lden brown, about 1 hour and 20
minutes. Cool
cake completely. Beat whipping cream, 2 tables poons sugar and coffee powder
until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.
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