2 cups Oreo cookie crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 1/4 pounds cream cheese, at room temperature
1 2/3 cups sugar
5 eggs, at room temperature
1 cup Bailey's Irish Cream liqueur
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup whipping cream, chilled
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish
CRUST: Preheat oven to 325F. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up
the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325F.
FILLING: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs
one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips.
Bake until cake is puffed, springy in
the center and golden brown, about 1 hour and 20 minutes. Cool cake completely in refrigerator.
CREAM: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish
with chocolate curls.