Grease a 9 inch Springform Pan and set aside. Preheat your oven to 350 degrees. Combine the Oreo crumbs and melted butter for the crust. Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
I like to use the back of a small metal measuring cup to pack it down and spread evenly. Place the Springform pan on a baking sheet and bake the crust for 8 minutes. Remove from the oven to cool slightly while you are preparing the filling. Set aside.
In a small saucepan, heat the semi sweet chocolate chips on low, stirring until just melted.
Set aside to cool a little. In your Kitchen Aid Mixer, cream the cheese with the sugar until nice and fluffy.
Slowly add the melted chocolate by the spoonful and combine well, scraping down the sides of the bowl to make sure everything is incorporated well.
Add the eggs, one at at time, beating just until combined after each addition.
Add the vanilla extract, the Bailey’s Irish Cream and a pinch of salt and mix together.
Pour the filling into the crust.
With your Springform pan on top of a baking sheet, bake for 60-70 minutes (every oven is different), or until the cheesecake is almost set Meanwhile, mix together the topping in a small bowl.
When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
Remove from the oven and let it cool in the pan for 10 minutes.
Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Springform pan, move to a cooling rack.
Let cool for 30 minutes, and garnish generously with the mini chocolate chips, covering the entire top of the cheesecake.
After about an hour more of cooling, place the cheesecake on a plate, still in the Springform pan and place it in the refrigerator, lightly covered with plastic wrap to chill overnight.The next day, remove the sides of the pan and slice into individual pieces. You can use a long knife dipped in very hot water to slice the cheesecake.
You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
Makes (1) 9 inch cheesecake, about 12 servings.
Ingredients:
Crust:
2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar
Filling:
2 1/4 pounds cream cheese, softened
1 2/3 cups white sugar
5 large eggs, at room temperature
1 cup Irish cream liqueur (such as Baileys®)
1 tablespoon vanilla extract
1 cup semisweet chocolate chips.
Topping:
1 cup chilled whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee granules.
Directions:
Preheat the oven to 325 degrees F (165 degrees C).
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.
source:allrecipes.com
