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Baileys chocolate chip cheesecake

Crust

  • non stick vegetable oil spray

  • 2 cups crushed mc vities digestives

  • 1/4 cup sugar

  • 6 tablespoons Irish butter melted

    filling

  • 2 1/4 pounds cream cheese, room temperature

  • 1 2/3 cups sugar

  • 5 eggs, room temperature

  • 1 cup baileys Irish cream

  • 1 tablespoon vanilla extract

  • 1 cup semisweet chocolate chips

    coffee cream

  • 1 cup chilled whipping cream

  • 2 tablespoons sugar

  • 1 teaspoon instant coffee powder
    chocolate curls

FOR CRUST
Pre heat oven to 325 degrees.
Coat 9-inch diameter spring form pan with nonstick vegetable oil spray.
Combine digestives and sugar in pan stir in the butter.
Press the mixture into the bottom and 1 inch up sides of pan.
Bake until light brown about 5 minutes, keep the oven at 325 degrees.

FOR FILLING
Using an electric mixer, beat cream cheese until smooth.
Gradually mix in sugar, beat in eggs 1 at a time.
Add baileys and vanilla . Sprinkle half of chocolate chips over crust.
Spoon in filling sprinkle with remaining chocolate chips.
Bake until puffed, springy in the center and golden brown.
About 1hour 20 minutes
cool completely.

FOR CREAM 
Beat cream, sugar and coffee powder until peaks form spread mixture over cooled cake.
Garnish cheesecake with chocolate curls.

You may want to keep in the refrigerator.

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