2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter

Preheat oven to 325°F. Coat a 9-inch spring-form pan with nonstick vegetable oil spray. Combine crumbs and sugar; 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°F.

Filling:

1 2/3 c. sugar
5 eggs (room temperature)
1 c. Bailey's Irish Cream
1 tbsp. vanilla extract
1 c. semi-sweet chocolate chips

Beat cream cheese until smooth with electric mixer. Gradually add sugar and beat in eggs one at a time. Blend in Irish Cream and vanilla extract. Spread half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips.

Bake cake until puffed, springy in center and golden brown, approximately 1 hour and 20 minutes. Cool cake completely.

Cream:

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

Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Cut into thin slices.