Ingredients
500 g graham cracker crumbs
85 g melted butter
60 g white sugar
1 kg cream cheese, softened
400 g white sugar
5 large eggs, at room temperature
240 ml Irish cream liqueur (such as Baileys®)
15 ml vanilla extract
180 g semisweet chocolate chips
240 ml chilled whipping cream
30 g white sugar
5 g instant coffee granules
Directions
Step 1
Preheat the oven to 165°C (325°F).
Step 2
For the crust, combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture over the bottom and 2.5 cm up the sides of a 23 cm springform pan.
Step 3
Bake the crust for about 7 minutes or until set. Remove from the oven and let it cool.
Step 4
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Pour in the Irish cream and vanilla, and mix until fully incorporated. Be careful not to overbeat.
Step 5
Sprinkle 90 g of chocolate chips over the cooled crust. Spoon the filling over the chocolate chips, then sprinkle with the remaining 90 g of chocolate chips.
Step 6
Bake the cheesecake until puffed and golden brown, with a slightly springy center, for about 1 hour and 20 minutes. Let it cool completely in the pan for about 1 hour.
Step 7
For the topping, beat the whipping cream in a large bowl with an electric mixer until soft peaks form. Add the sugar and coffee granules, and continue beating until the whipped cream is firm enough to hold its shape.
Step 8
Spread the topping over the cooled cheesecake and refrigerate before serving.