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Baileys Chocolate Chip Cheesecake

2 cups graham cracker crumbs
1/4 cup sugar
6 T. (3/4 stick) butter, melted

2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream
1 T. vanilla extract
1 cup semisweet chocolate chips

1 cup chilled whipping cream
2 T. sugar
1 t. instant coffee powder

chocolate curls

Preheat oven to 325F. Coat 9" diameter springform pan with nonstick
vegetable oil spray. Combine crumbs and sugar in pan. Stir in
butter. Press mixture into bottom and 1" up sides of pan. Bake
until light brown, about 7 minutes. Maintain oven temperature at
325F.

Using electric mixer, beat cream cheese until smooth. Gradually
mix in sugar. Beat eggs in one at a time. Blend in Baileys and
vanilla.

Sprinkle half of chocolate chips over crust. Spoon in filling.
Sprinkle with remaining chocolate chips. Bake cake until puffed,
springy in center and golden brown, about 1 hour 20 minutes. Cool
cake completely.

Beat cream, sugar, and coffee powder until peaks form. Spread
mixture over cooled cake.

Garnish cake with chocolate curls.

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