Bailey's Irish Cream Cheesecake

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Crust: 1 package Famous Chocolate Wafers ¼ c. sugar 6 Tablespoons melted butter Filling: 2 ¼ lb. cream cheese (5 ½ pkgs) room temperature 5 eggs room temperature 1⅔ c. sugar 1 c. Bailey Irish Cream 1 T. Vanilla 1 cup semi – sweet chocolate chips (use half on top of crust / half in filling) Sauce: 1 c.chilled whipping cream 2 T sugar 1 t. instant coffee granules After whipping the cream add ½ c. Baileys

Preheat Oven to 325. Coat 9 inch Springform pan with Pam. Crush wafers very fine and mix with butter in pan. Press in bottom of pan and 1 inch up on sides to form the crust. Bake 7 minutes. While crust is still hot add ½ cup chocolate chips to the crust evenly. Filling: Beat cream cheese until smooth. Add sugar. Beat eggs in one at a time. Blend in Bailey’s Irish Cream. Add vanilla. Don’t overbeat. Pour into pan and top with the other ½ cup chocolate chips, pushing gently into filling. Bake 1 hour 20 minutes. Do not open oven door during cooking. Cake will rise above the springform pan and recede once it is out of the oven. Cool completely (even overnight) and serve with sauce on individual pieces. Cool completely before slicing. Enjoy!