Yields: 12 servings
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
2 cups sour cream
1 cup Irish cream liqueur
4 eggs
1/4 cup white sugar
1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter.
Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides.
Bake at 350 degrees F (175 degrees Celsius) until brown - about 8 minutes.
Transfer crust to rack and cool.
Maintain oven temperature.
2. Using electric mixer, beat cream cheese, 1 cup sugar, vanilla, 1 cup sour cream,
and 2/3 cup liqueur in large bowl until blended. Add eggs one at a time, beating each until just
combined. Continue beating the filling until it looks light and fluffy.
Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves
when pan is shaken (roughly an hour). Transfer cheesecake to rack, and cool 10 minutes.
Maintain oven temperature.
3. Mix 1 cup sour cream, 1/4 cup sugar and 1/3 cup irish cream in a small bowl until smooth.
Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes.
Transfer cheesecake to rack and cool. Cover and refrigerate overnight.
Release pan from cheesecake. Cut and serve.
Serve with fresh berries. Strawberries are my favorite.
You can use light sour cream for the filling to make it slightly less heavy, but I like regular for the topping.