Preheat oven to 325°F. Combine crumbs, 1/4 c sugar, and melted
butter in small bowl; press mixture into the bottom of a 10-inch
spring form pan. Bake for 5-10 minutes or until puffy. Set aside.
In large mixer bowl, beat cream cheese until smooth. Gradually
beat in 1 1/2 c sugar. Add eggs, one at a time, beating well after
each addition. Blend in liqueur and vanilla.
Sprinkle 1/2 c chocolate chips over crust and power filling over
chocolate. Sprinkle remaining chips over top. Bake for one hour,
turn oven off, and let cake stand in over with door slightly ajar for
10 minutes. Refrigerate overnight. Remove cake from pan and
spread on Mocha-cream topping. Garnish with grated chocolate.
Mocha cream topping-
In 1 cup glass measure, soften gelatin in cold water; heat in
microwave until just melted. Set aside. Combine whipping
cream, powered sugar, cocoa, and instant coffee in small mixer
bowl and beat until almost thickened. Add gelatin mixture and
beat until thickened.
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