- 10 whole graham crackers
- 4 TBS salted butter, melted
- 32 oz. cream cheese (four 8-oz packages), at room temperature
- 1 1/2 c. sugar
- 3/4 c. Bailey’s Irish Cream liquor (or other Irish cream liquor)
- 4 eggs
- 1 c. sour cream
- 1 TBS vanilla extract
- 1/4 c. flour
- 1 1/2 c. bittersweet chocolate chips
- Preheat oven to 350°F. Grease the sides of a 9-inch round springform pan. Place the graham crackers in a heavy-duty plastic bag and crush into small pieces with a rolling pin. Mix with the crumbs with the melted butter, then press the crust into the bottom of the pan. Place the pan on top of a rimmed baking sheet, and set aside.
- In a large bowl, beat the cream cheese and the sugar until smooth. Beat in the Bailey’s, then mix in the eggs one at a time. Mix in the sour cream and vanilla, then the flour, stirring just until smooth.
- Stir half of the chocolate chips into the batter, then pour the filling into the prepared pan (careful, it will be very full!). Sprinkle the remaining chocolate chips on top of the cake, gently folding into the top half of the cake with a spatula. Place the cake (still on top of the baking sheet, in case of leaks) carefully into the oven.
- Bake for 1 hour, then turn off the oven and leave the door closed. The cake will still be jiggly in the center at this point, but it will continue baking in the closed oven. Let the cake sit in the oven for 4-5 hours, to finish baking and setting. Remove from oven, then chill for 3-4 hours before serving. Serve cold, with whipped cream as a garnish.
All rights and credits reserved to the owner:
Katie of "Katie at the Kitchen Door"