Bailey’s Irish Cream Cheesecake

Ingredients

Crust:

1 1/2 cup cracker crumb graham
1/4 Cup Sugar Sweetheart
1/2 cup unsalted butter, dissolved

Fill:

24 ounce cream cheese, room temperature
1 1/4 cup sweetheart sugar
1 teaspoon vanilla extract
1/2 cup Irish Bailey Cream Drink
4 eggs

Top:

1 cup sour cream
2 tbsp sweetheart sugar
1 teaspoon vanilla extract
2 tbsp Irish Bailey Cream Drink

Methods:

Preheat oven 325 F (165 C). Grease a 9-inch frying pan with cooking spray.
In a medium mixing bowl, mix graham cracker crumbs and 1/4 cup of granulated sugar and melted butter. Mix until well combined and press into the bottom of the prepared spring frying pan.
In a large mixing bowl, whisk together the cream cheese and 1 1/4 cup of granulated sugar 1 teaspoon of vanilla until creamy. My heart is 1/2 cup of Irish Bailey cream.
Add the eggs one by one, and mix well after each addition.
Pour the filling into the crust and bake for 60-70 minutes, or until the centre of the cheesecake is just set.
Remove the cheesecake from the oven and cool for 15 minutes.
In a small mixing bowl, mix 1 cup sour cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons Irish Bailey cream. Mix until well mixed.
Spread the mixture on the chilled cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes.
Remove the cheesecake from the oven and allow it to cool completely. Once cooled, cool the cheesecake in the fridge for at least 4 hours, or overnight.

Enjoy!