Ingredients
- 6 graham crackers
- 2 nbsp
- 2 eggs
- 1 chocolate curls
- 700 ml cream cheese
- 260 gr semisweet chocolate
- 120 ml whipping cream
- 90 gr sugar
- 34 gr butter (unsalted)
- 30 ml sour cream
- 30 ml baileys irish cream liqueur
- 8 gr flour
- 4 gr vanilla extract
For Crust: Preheat oven to 350. Finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 23 cm diameter spring form pan. Bake crust until golden about 8 minutes. Transfer crust to rack. Maintain oven temp.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour. Add eggs 1 at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust. Bake 10 minutes. Reduce oven temperature to 250. Bake about 40 minutes longer. Cool cake in a pan on rack 10 minutes.
Loosen cake. Cool. Chill overnight.
For Glaze: Bring cream to simmer in heavy medium size saucepan. Reduce heat to low. Add chopped chocolate and stir until melted and smooth. Cool glaze to lukewarm. Pour glaze over cake after releasing cake from pan. Refrigerate until glaze sets, about 30 minutes. dozen servings.
