This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers!
*This cheesecake needs to be made and refrigerated one day in advance.
Hope you enjoy!
06Beat cream cheese with electric mixer until smooth.
07Beat sugar in gradually, and then add eggs one at a time.
08Blend in Bailey's and vanilla.
09Sprinkle half of chocolate chips over crust.
10Spoon in filling.
11Sprinkle with remaining chocolate chips.
12Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
13Cool cake completely.
14Coffee Cream Topping:.
15Beat all ingredients and spread over cooled cake.
16Top with chocolate curls or Skor bits.
17*NOTE: Be sure to make and refrigerate at least one day before serving.