2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter (3/4 stick)

Preheat oven to 325 degrees. Coat 9 inch spring foam pan with non- stick vegetable oil spray. Combine crumbs and sugar in bowl. Add butter and mix. Press mixture into bottom and up 1 inch of the sides in the spring form pan. Bake until light brown, 7 minutes.

FILLING:

2 1/4 lb. cream cheese
1 2/3 c. sugar
5 eggs, room temperature
1 c. Bailey's Irish Cream
1 tbsp. vanilla
1 c. mini semi-sweet chocolate chips

Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs, one at a time. Blend in Bailey's and vanilla. Sprinkle 1/2 cup chocolate chips over crust. Spoon in filling. Sprinkle remaining chocolate chips on top. Bake 1 hour and 20 minutes until golden brown. Cool completely.

TOPPING:

1 c. chilled whipping cream.
2 tbsp. sugar
1 tsp. instant coffee powder

Beat whipping cream until stiff peaks form. Gradually add sugar and coffee powder. Spread mixture over cooled cake. Garnish with chocolate curls.