Irish Cream Chocolate Chip Cheesecake
Crust:
Nonstick vegetable spray
2 1/2 C. crushed whole oreo cookies
4 T. melted butter
Preheated oven 325°F.
Coat 9″ springform pan with spray. Crush oreo cookies in food processor. Add melted butter. Continue processing until thoroughly mixed. Press mixture onto bottom and side of pan. Bake 7 minutes. Begin filling preparation.
Filling:
24 oz. softened cream cheese
1 2/3 C. sugar
5 eggs
1/2 C. Irish Cream liqueur
1 T. vanilla extract
1 1/4 C. mini chocolate chips
Cream cheese and sugar in processor. Add eggs one at a time and continue processing. Blend in vanilla and Irish Cream liqueur. Sprinkle 3/4 C. of chips on crust. Pour filling into crust. Sprinkle with rest of chips.
Bake until puffed and golden brown – about 1 hour and 15 minutes. Cool and refrigerate overnight. Bring to room temperature before serving.
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