CRUST:

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

Preheat oven to 325 degrees. Coat 9 inch springform pan with non-stick spray. Combine crumbs and sugar in pan. Stir in melted 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.

FILLING:

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

Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in Baileys 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.

COFFEE CREAM:

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

Beat cream, sugar and coffee powder until peaks forms. Spread mixture over cooled cake. Garnish cheese cake with chocolate curls. Cut into thin slices to serve.

Winter Park Lodge 64, F.O.P.