CRUST:

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

Preheat oven to 325 degrees. Coat 9 inch springform pan with vegetable spray. Combine crumbs and sugar in pan. Stir in butter and press into bottom and 1 inch up sides of pan. Bake 7 minutes until light brown. Leave oven on.

FILLING:

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

Beat cream cheese with electric mixer until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Bailey's and vanilla. Sprinkle half of the chocolate chips over the crust. Spoon in filling and sprinkle on remaining chocolate chips. Bake cake until puffed and springy in center and golden brown, about 1 hour 20 minutes.

COFFEE CREAM TOPPING:

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