One of my favorite things in Chicago was this little Irish Pub that made the best Bailey’s Cheesecake you’ve ever had.  Now that we’re back in Cali, we’re loving the sun, but missing ourselves some Bailey’s love.  For Saint Patrick’s Day this year I thought I would try to find a recipe to contend with my long lost treat.  From Leslie on Recipezaar, this cheesecake is pretty amazing:


1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter


2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup baileys original irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips

Coffee Cream Topping

1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bit, for decoration on top

Mix all ingredients.
Press into a 10″ spring form pan and up the sides one inch.
Bake at 325 for 7-10 minute.
Beat cream cheese with electric mixer until smooth.
Beat sugar in gradually, and then add eggs one at a time.
Blend in Bailey’s and vanilla.
Sprinkle half of chocolate chips over crust.
Spoon in filling.
Sprinkle with remaining chocolate chips.
Bake 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.
Cool cake completely.
Coffee Cream Topping:.
Beat all ingredients and spread over cooled cake.
Top with chocolate curls or Skor bits.
*NOTE: Be sure to make and refrigerate at least one day before serving.
If you have any leftover, little ramekins are a great way to have an individual treat.  Just stick a whole Oreo down in the bottom before you pour the cream cheese mixture over.