BAILY'S IRISH CREAM© CHEESECAKE

INGREDIENTS: SERVES 8
INGREDIENTS CRUST:


  6 whole graham crackers

   1/4 cup, 1/2 stick unsalted butter, melted


DIRECTIONS CRUST: 

1.   Preheat oven to 350°F. Finely grind graham crackers in processor. 

2.   Add butter and blend until combined. Press crust mixture onto bottom [not sides] of a 9 inch diameter
      springform pan. 

3.   Bake crust until golden brown, about 8 minutes. Transfer crust to cooling rack and maintain oven
      temperature.

FILLING INGREDIENTS: 


   3 8oz. pkgs. cream cheese, room temperature

   7 tablespoon(s) sugar

   1 tablespoon(s) all purpose flour

   2 large eggs

  ¼ cup plus 2 tablespoon(s) sour cream

  ¼ cup plus 2 tablespoon(s) Bailey's Original Irish Cream® liqueur

   1 teaspoon(s) vanilla extract

FILLING DIRECTIONS: 
1.   Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Beat in flour Add eggs one
      at a time, beating just until combined. Mix in remaining ingredients.

2.   Pour filling into crust (will not fill the pan). Bake 10 minutes at 350°F and then lower heat to 250°F
      and bake for 30 more minutes. Run sharp knife around pan sides to loosen cake. Cool. Chill overnight.

GLACÈ INGREDIENTS:

   1/2 cup whipping cream

   9 oz. semi-sweet chocolate, chopped

   Shaved chocolate curls

GLACÈ DIRECTIONS: 

1.   Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low. 

2.   Add chopped chocolate and stir until melted and smooth. Cool glacè to lukewarm.


3.   Release pan sides from cheesecake. Place cheesecake on rack placed over a cookie sheet. Pour glacè over
      cheesecake, spreading with a spatula to cover top and sides and allowing excess to drip on to cookie sheet.
      Refrigerate until glacè sets, about 30 minutes. 

4.   Transfer cheesecake to platter and garnish with chocolate curls or decorate to your liking.