Bailey's Irish Cream Cheesecake
1 Tablespoon Unsalted Butter, softened
2 Cups Graham Cracker Crumbs
2 Cups Granulated Sugar, divided
1/2 Cup Unsalted Butter, melted
2 1/4 lb (36 oz) Cream Cheese, softened
5 Large Eggs (Toom Temperature)
1 Teaspoon Pure Vanilla Extract
1 Cup Bailey's Irish Cream Liqueur
1 Cup Heavy Cream
1 Tablespoon Powdered Sugar
Dusting of Grated Chocolate

Preheat oven to 325F.

I have found that a 10-inch nonstick springform pan is the best size for cheesecakes.

Coat bottom and sides of a 10-inch spring form pan with softened butter.

Using a fork, combine graham cracker crumbs, 1/2 cup of the sugar and melted butter in a medium bowl until well blended. Then evenly press crumb mixture onto the bottom and 1 inch up the sides of buttered pan.

Beat cream cheese in a mixing bowl until smooth. Add remaining 1 1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides after each addition. Beat until well incorporated and very smooth. Beat in vanilla extract and Bailey's Irish Cream until well mixed.

Pour into prepared pan and bake in preheated oven for approximately 1 hour and 15 minutes or until center is the consistency of set gelatin.

Turn off heat, place a wooden spoon in the oven door to open it just a crack and let cool in the oven for 3 hours. Remove from oven and finish cooling on a wire rack. Do not remove spring form and refrigerate until ready to serve.

Just before serving, whip heavy cream with confectioners sugar. Slide a knife around the spring form, remove it and place the cake on a plate. Garnish top of cake with whipped cream rosettes and dust with grated chocolate.

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