CRUST:

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

Preheat oven to 325 degrees and coat 9 inch springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter and press mixture into bottom and 1 inch up sides of pan. Bake until light brown (about 7 minutes). Remove from oven. Maintain oven temperature at 325 degrees.

FILLING:

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

Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Add Bailey's and vanilla. Pour over crust in pan. Sprinkle on 1/2 of chocolate chips. Bake cake until puffed and springy in center and golden brown (about 1 hour and 20 minutes). Cool completely.

COFFEE CREAM:

1 c. chilled whip cream
2 tbsp. sugar
1 tsp. instant coffee powder
Chocolate curls

Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.