Baileys Cheesecake

Ingredients

• 1/2 cup toasted pecans, crushed
• 2 cups chocolate Oreo cookies, crushed (about 22 cookies)
• 1/4 cup granulated sugar
• 6 tablespoons melted butter
• 36 ounces cream cheese, room temperature
• 1 2/3 cups granulated sugar
• 5 eggs, room temperature
• 1 cup Baileys Original Irish Cream
• 1 tablespoon vanilla
• 1 cup semi-sweet chocolate chips, divided
• 1 cup chilled whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon instant coffee powder
• chocolate curls or toffee bits, for garnish

Instructions

1. 1

   Preheat the oven to 325 degrees Fahrenheit (160°C), and lightly grease a 10-inch springform pan with cooking spray. Add a layer of parchment to the bottom, and set aside.

2. 2

   For the crust, combine the chopped pecans with the crushed Oreos, sugar, and melted butter.

3. 3

   Mix until it resembles wet, coarse sand, then press the mixture into the bottom and about an inch up the sides of the springform pan.

4. 4

   Bake the crust for 7 to 10 minutes. Remove the pan from the oven and set it aside to cool.

5. 5

   Meanwhile, prepare the filling.

6. 6

   In a large bowl, beat the soft cream cheese with an electric mixer until smooth and fluffy.

7. 7

   Keep mixing on medium speed and gradually add the sugar. Beat until smooth.

8. 8

   Add the eggs, one at a time, beating well after every addition.

9. 9

   Pour in the Baileys and vanilla and beat for another 10-20 seconds on low until smooth. Set aside.

10. 10

    Sprinkle half of the chocolate chips evenly over the crust.

11. 11

    Then pour the cheesecake filling into the crust over the chocolate chips, and top that with the other half of the chocolate chips.

12. 12

    Place a separate baking pan filled halfway with water on the bottom rack of the oven.

13. 13

    Next, place the springform pan on the middle rack and bake for 1 hour and 20 minutes, or until the sides are set but the center is still jiggly.

14. 14

    Turn off the oven and open the door slightly (a few inches). Leave the cheesecake to cool for 60 minutes, then take it out and leave it to cool further on the counter.

15. 15

    When the cheesecake is cold, cover it with plastic wrap and chill it in the fridge overnight.

16. 16

    Just before serving, whip the cream, sugar, and instant coffee in a medium bowl with an electric mixer until fluffy.

17. 17

    Spread or pipe it over the completely cooled cheesecake.

18. 18

    Finally, garnish with chocolate curls or toffee bits, if desired.