Ingredients
- 5 eggs room temperature
- 1 chocolate curls as (garnish)
- 1,000 ml cream cheese (room temp)
- 240 ml baileys irish cream
- 240 gr semisweet chocolate chips
- 240 ml whipping cream (chilled)
- 210 gr graham cracker crumbs
- 130 gr sugar
- 85 gr butter melted
- 50 gr sugar
- 26 gr sugar
- 14 gr vanilla extract
- 5 gr instant coffee powder
For Crust: Preheat oven to 160ºC Coat a 23 cm springform pan with vegetable c ooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture i nto bottom and 3 cm up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 160ºC For Filling: Beat cream cheese until smooth with and electric mixer. Gra dually add sugar, then eggs one at a time, then Bailey's and finally the vanill a. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the cent er and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrige rator. For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.
