sorry- this one's a baker!
LT

Baileys Chocolate Chip Cheesecake

Crust:

2 cup graham cracker crumbs
1/4 cup granulated sugar
4 Tbsp. melted margarine

Preheat oven to 325 degrees. Coat 9 inch springform pan with non-stick
spray. Combine crumbs and sugar in pan. Stir in melted margarine. Press
mixture into bottom and 1 inch up sides of pan. Bake until light brown.
About 7 minutes. Maintain oven temperature at 325 degrees.

Filling

2 1/4 lbs. cream cheese, room temperature
1 2/3 cup granulated sugar
5 eggs
1 cup Bailey's Irish Cream
1 Tbsp. vanilla extract
1 cup semi-sweet chocolate chips

Using electric mixer, beat cream cheese until smooth. Gradually mix in
sugar. Beat in eggs 1 at a time. Blend in Baileys and vanilla. Sprinkle
half of chocolate chips over crust. Spoon in filling. Sprinkle with
remaining chocolate chips. Bake cake until puffed, springy in center and
golden brown, about 1 hour 20 minutes. Cool cake completely.


Coffee Cream

1 cup heavy whipping cream, chilled
2 Tbsp. granulated sugar
1 tsp. instant coffee powder

Beat cream, sugar and coffee powder until peaks forms. Spread mixture over
cooled cake. Garnish cheese cake with chocolate curls. Cut into thin
slices to serve. Winter Park Lodge 64, F.O.P.


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