CRUST:

2 c. chocolate wafer cookies, crushed
6 tbsp. butter, melted

FILLING:

2 1/4 lbs. cream cheese, room temperature
1 2/3 c. sugar
5 eggs
1 tbsp. vanilla
1 c. Bailey's Irish Cream

Preheat oven to 325 degrees. Spray 9-inch springform pan with Pam. Mix ingredients for crust and press along the bottom and 1 inch up the side of the pan. Bake 7 minutes. Beat cream cheese until smooth and creamy. Then add sugar; beat well.

Add eggs, one at a time, beating thoroughly after each egg. Add all remaining ingredients; mix well. Pour into pan. Bake at 325 degrees for approximately 1 hour 20 minutes. This cheese cake tastes better if it can sit in the refrigerator for at least 24 hours.