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Nonstick vegetable oil spray
2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. (3/4 stick) butter, melted


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


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

For Crust: Preheat oven to 325 degrees. Coat 9 inch springform pan with non- stick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown about 7 minutes. Maintain oven temperature at 325 degrees.

For Filling: Use electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 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 cake until puffed, springy in center and golden brown about 1 hour 20 minutes. Cool cake completely.

For Cream: Beat cream, sugar, and coffee.

3 eggs
1 1/2 tbsp. chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut flavor
3/4 c. whiskey
1 can sweetened condensed milk

Blend together in blender. Place in glass container. Age one week in refrigerator. Makes 3/4 quart.
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