Baileys Chocolate Chip Cheesecake
I received this Baileys chocolate chip cheesecake recipe over 20 years ago from a local caterer. I have made it several times over the years and everyone who tasted it enjoyed it. Remember, this is not for the diet-conscious!
graham cracker crumbs
2
cups
melted butter
6
tablespoons
white sugar
¼
cup
cream cheese, softened
2 ¼
pounds
white sugar
1 ⅔
cups
eggs, at room temperature
5
large
Irish cream liqueur (such as Baileys)
1
cup
vanilla extract
1
tablespoon
semisweet chocolate chips
1
cup
chilled whipping cream
1
cup
white sugar
2
tablespoons
instant coffee granules
1
teaspoon
 Preheat the oven to 325 degrees F (165 degrees C).
  Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
  Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.
  Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.
  Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.
  Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
  Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.
  Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.
