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Ingredients
- 2 c. Graham cracker crumbs
- 1/4 c. Sugar (for crust)
- 6 Tbsp. Butter or possibly margarine, melted
- 2Â 1/4 lb Cream cheese
- 1Â 3/4 c. Sugar (for filling)
- 5 x Egg
- 1 c. Irish cream
- 1 Tbsp. Vanilla extract
- 1 c. Chocolate morsels, semi-sweet
- 1 c. Whipping cream
- 2 Tbsp. Sugar (for topping)
- 1 tsp Coffee, instant pwdr
- Â Â Chocolate curls as garnish
Directions
- CRUST
- Preheat oven to 325 . Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mix into bottom and 1 inch up the sides of the pan. Bake till light brown, usually about 7 min. Maintain oven temperature at 325 .
- FILLING
- Beat cream cheese till smooth with an electric mixer. Gradually add in sugar, then Large eggs one at a time, then Irish cream and finally vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake till cake is puffed, springy in the center and golden, about 1 hour and 20 min. Cold cake completely in refrigerator.
- COFFEE CREAM TOPPING
- Beat whipping cream, sugar and coffee pwdr till peaks form. Spread mix over cooled cake. Garnish with chocolate curls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2734g | |
| Calories 9648 | |
| Calories from Fat 5677 | 59% |
| Total Fat 647.54g | 809% |
| Saturated Fat 354.03g | 1416% |
| Trans Fat 0.0g | |
| Cholesterol 2559mg | 853% |
| Sodium 7368mg | 307% |
| Potassium 4070mg | 116% |
| Total Carbs 882.13g | 235% |
| Dietary Fiber 38.0g | 127% |
| Sugars 571.47g | 381% |
| Protein 147.98g | 237% |
