CRUST:

1/2 cup toasted pecans, cooled and crushed

2 cups chocolate oreo cookie crumbs

1/4 cup sugar

6 tbs melted butter

FILLING:

2 1/4 lbs cream cheese, at room temp

1 2/3 cups sugar

5 eggs, at room temp

1 cup bailey’s original irish cream

1 tbs vanilla

1 cup semi-sweet chocolate chips

COFFEE CREAM TOPPING:

1 cup chilled whipping cream

2 tbs butter

1 tsp instant coffee powder

chocolate curls OR skor English toffee bits, for decoration on top

for crust: mix all ingredients. press into a 10″ spring form pan and up the sides 1″. bake at 325 degrees for 7-10 minutes.

for filling: beat cream cheese with electric mixer until smooth. beat sugar in gradually, then add eggs one at a time. blend in bailey’s and vanilla.

sprinkle half of the chocolate chips over the crust.

spoon in the filling.

sprinkle with remaining chocolate chips.

bake at 325 degrees approximately 1 hours and 20 minutes or until puffed, springy in center and golden brown. place a pan of water on the bottom of the oven while baking to keep it moist.

cool cake completely.

for topping: beat all ingredients and spread over cooled cake.

top with chocolate curl or skor bits.

NOTE: BE SURE TO MAKE AND REFRIGERATE AT LEAST ONE DAY BEFORE SERVING.

serves 8