CRUST:

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

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

TOPPING:

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

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

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