CRUST.
Preheat oven to 375. Wrap outside of 9 inch
springform pan with foil. Lightly grease inside
of pan. Stir together crust ingredients in bowl
until mixture resembles coarse crumbs. Press
onto bottom and 1 inch up side of pan.
FILLING.
Combine sugar and cream cheese in bowl. Beat on
medium speed until cream. Continue beating,
adding eggs one at a time, until well mixed. Do
not overbeat. Stir in liqueur. Combine 1/2 cup
chocolate chips and flour in bowl, stir into
cream cheese mixture. Pour into crust.
Sprinkle remaining chocolate chips over batter.
Place cheesecake on center rack of oven. Place pan
of warm water on rack below cheesecake to prevent
cracking. Bake 40 to 45 minutes or until center is
set and firm to touch. Cool 10 minutes.
Loosen side of cheesecake by running knife around
inside of pan. Cool to room temp. Cover,
refrigerate at least 4 hours. Garnish with whipped
cream and chocolate curls.
Originally Submitted
10/23/2017
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