Irish Cream Chocolate Cheesecake (Print Version)

# Ingredients:

01 - 2 cups (230g) chocolate graham cracker crumbs.

02 - 1/2 cup (113g) salted butter, melted.

03 - 2 tablespoons (25g) granulated sugar for crust.

04 - 32 ounces (907g) full-fat cream cheese, room temperature.

05 - 1 1/2 cups (326g) granulated sugar.

06 - 4 large eggs, room temperature.

07 - 2 teaspoons vanilla extract.

08 - 1 cup (240g) full-fat sour cream.

09 - 1/2 cup (118ml) Irish cream liqueur.

10 - 2/3 cup (56g) cocoa powder.

11 - 4 ounces (113g) milk chocolate, melted.

12 - 3/4 cup (200ml) heavy cream.

13 - 1/4 cup (60ml) Irish cream for ganache.

14 - 8 ounces (226g) semi-sweet chocolate, chopped.

01 - Heat oven to 350°F. Line 9-inch springform pan with parchment paper and spray with nonstick spray.

02 - Mix graham crumbs, melted butter, and sugar. Press into pan and bake 10 minutes.

03 - Beat cream cheese until smooth, add sugar, then eggs one at a time. Mix in vanilla, sour cream, cocoa, melted chocolate and Irish cream.

04 - Place in water bath and bake 70-75 minutes until center slightly wobbles. Cool in oven 1 hour with door cracked.

05 - Pour hot cream and Irish cream mixture over chopped chocolate. Let sit 5 minutes then stir until smooth.

06 - Chill cheesecake 6 hours or overnight. Top with ganache before serving.

01 - Use room temperature ingredients.

02 - Double pan method prevents water leaks.

03 - Can be made 2 days ahead.