Makes: 16 servings
Prep: 20 mins
Bake: 1 hr 27 mins at 325°F
Chill: overnight
Filling:
Topping:
Prep: 20 mins
Bake: 1 hr 27 mins at 325°F
Chill: overnight
[post_ads]Ingredients
Crust:- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups sugar
- 4 eggs
- 3/4 cup Irish cream liqueur
- 2 teaspoons vanilla extract
- 2/3 cup mini chocolate chips
Topping:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon instant coffee powder
Directions
Crust:- Heat oven to 325 degrees F. Coat a 9-inch round springform pan with nonstick cooking spray.
- In a small bowl, mix together graham cracker crumbs, sugar and butter. Pat into bottom and partially up sides of springform pan. Bake at 325 degrees F for 7 minutes. Let cool on wire rack.
- In a large bowl, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs, one at a time. Blend in the Irish cream liqueur and vanilla extract.
- Sprinkle half of the chocolate chips over baked crust. Pour filling into the pan; sprinkle remaining chips on top.
- Bake at 325 F for 1 hour, 20 minutes until just set. Remove from oven and run a small knife around the edge. Leave in pan; let cool completely. Cover and refrigerate in springform pan overnight.
- In a large bowl, stir together cream, sugar and instant coffee. Beat until stiff peaks form. Release side of springform pan and remove from cake. Spread topping over cake and slice.
