Crust:

2 cups Graham Cracker Crumbs

2 TBS. Sugar

6 TBS. Butter

Cheesecake Filling:

2 (8oz) cream cheese

3 eggs, room temperature

1 cup Sugar

2 cups Sour Cream

3 oz Bailey’s Irish Cream

2 oz. Irish Whiskey (Jameson or Woodford)

3 TBS. strong coffee (cooled to room temperature)

1 teaspoon vanilla

Ganache

8 oz. semi-sweet chocolate

1 cup heavy whipping cream

Instructions

• Preheat the oven to 325 degrees. Apply three pieces of foil large enough to fully cover the bottom (outside) and outside sides of a 9-inch springform pan; apply firmly to the outside of the pan to prevent water seeping into the pan during the water bath baking. Grease the inside of the pan with butter or non-stick cooking spray.

Instructions for the crust:

• In a mixing bowl combine the graham cracker crumbs, melted butter and granulated sugar. Stir together; the mixture should be similar to wet sand in texture.
• Spoon the mixture into the prepared pan. Using fingers followed by a flat bottom glass, press the crumb mixture evenly into the bottom of the pan.

Instructions for the filling:

• Using a mixer, beat the cream cheese at medium speed until smooth (do not overmix). Mix in eggs one at a time until blended in.
• Gradually add the sugar, beating at medium speed for 1-2 minutes until smooth and creamy.
• Add the sour cream, Baileys, Irish whiskey, coffee and vanilla extract at slow speed to integrate with the cream cheese mixture; increase speed to medium for another minute. The mixture should be silky and smooth.
• Spoon the filling into the prepared crust. Place the cheesecake in a roasting pan and fill pan with boiling water until halfway up the side of the springform pan. Bake for 50 minutes; the cheesecake will still be jiggly but will continue to firm up.
• Turn off the oven, leave the door closed and leave the cheesecake in the oven for 1 hour.
• Remove the cheesecake from the roasting pan and remove the foil. Gently run a knife around the outside of the cheesecake to allow it to easily separate from the pan as it cools. Place on a cooling rack until it reaches room temperature; 1-2 hours.
• Prepare a piece of foil to loosely cover the cheesecake. Poke a few holes in it with a knife or bamboo skewer; this will allow any remaining condensation from the chilling to escape and not drip back onto the cheesecake. Chill for at least four hours and preferably overnight. Run a knife around the outside of the cake before loosening the springform pan sides and gently removing the outer ring.

Instructions for the Ganache:

Warm your cream to about 110 degrees. Pour over chopped chocolate. The warm milk should melt the chocolate. If it’s still chunky, put in microwave at 30 second intervals. Once melted, pour over cake letting it drip down sides of cake. Refrigerate to harden.