Baileys Irish Cream Chocolate Chip Cheesecake

Ingredients

FOR THE CRUST

• 32 Oreos, crushed into fine crumbs in the food processor
• 5 Tbsp. unsalted butter, melted

FOR THE CHEESECAKE

• 4 (8 oz.) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 cup semi sweet chocolate chips, melted and slightly cooled
• 1 tsp. vanilla
• 4 eggs
• 1/2 cup Bailey's Irish Cream liquer
• pinch of salt

FOR THE TOPPING

• 1 (16 oz.) container sour cream
• 1/4 cup granulated sugar
• 1/4 cup Bailey's Irish Cream liquer
• 2 cups mini semi sweet chocolate chips for garnish

Directions

1. Grease a 9 inch Springform Pan and set aside.
2. Preheat your oven to 350 degrees.
3. Combine the Oreo crumbs and melted butter for the crust.
4. Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
5. Place the Springform pan on a baking sheet and bake the crust for 8 minutes.
6. Remove from the oven to cool slightly while you are preparing the filling.
7. Set aside.
8. In a small saucepan, heat the semi sweet chocolate chips on low, stirring until just melted.
9. Set aside to cool a little.
10. In your Kitchen Aid Mixer, cream the cheese with the sugar until nice and fluffy.
11. 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.
12. Add the eggs, one at at time, beating just until combined after each addition.
13. Add the vanilla extract, the Bailey's Irish Cream and a pinch of salt and mix together.
14. Pour the filling into the crust.
15. 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.
16. Meanwhile, mix together the topping in a small bowl.
17. When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
18. Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
19. Remove from the oven and let it cool in the pan for 10 minutes.
20. 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.
21. Let cool for 30 minutes, and garnish generously with the mini chocolate chips, covering the entire top of the cheesecake.
22. 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.
23. The next day, remove the sides of the pan and slice into individual pieces.
24. You can use a long knife dipped in very hot water to slice the cheesecake.
25. 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.
26. Makes (1) 9 inch cheesecake, about 12 servings.