Bailey's Irish Cream Cheesecake
|Chocolate wafers||8 1⁄2 Ounce (1 Package)|
|Margarine||1⁄3 Cup (5.33 tbs), melted|
|Light cream||16 Ounce (2 Package)|
|Cheese||1 Cup (16 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Light sour cream||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened cocoa powder||1 1⁄2 Teaspoon|
|Irish cream||3⁄4 Cup (12 tbs) (Baileys Original Brand)|
|Liqueur||1⁄2 Cup (8 tbs)|
Crush wafers in a food processor.
Combine cookie crumbs, sugar, and margarine. Stir well with a fork.
Set aside 2 tablespoons of the mixture.
Press the rest of the mixture evenly over the bottom and a little up the sides of an 8" spring form pan.
Preheat oven to 375°.
Using a food processor, cream together the cream cheese and sugar. Continue processing while you gradually add the sour cream and each egg.
When well combined and smooth add the vanilla, cocoa powder, and salt. Pour in the liqueur and blend well.
Turn into prepared pan and bake at 375° for 35 minutes. Turn oven off and let cheesecake stay in the oven for 1 more hour.
Remove from oven Cool on a cake rack. Cover and chill thoroughly. Just before serving, remove spring sides of pan.