Irish Cream Cheesecake

Ingredients

For the crust

For the filling

For the topping

Preparation

Preheat the oven to 325°F.

Mix the crumbs, butter, sugar, and the pinch of salt. Press firmly into the bottom and slightly up the sides of a 9 inch springform pan. Bake for 10 minutes then let cool.

Beat the cream cheese and sugar until smooth, taking care to not over-airate it.

Add the sour cream, irish cream, vanilla, and cocoa powder. Mix until just barely combined.

Add the eggs one at a time, mixing on the lowest speed just until the yolk disappears. Too much air will cause cracks.

Pour the filling into the pan with the crust. Lift the pan about an inch off the counter and drop it flat. Repeat this four or five times to remove any large air bubbles in the filling.

Fill a roasting pan with boiling water and put it in the oven on the lower rack.

Bake for 60 to 75 minutes on the top rack. After this time the edges should be set but the middle should still have a slight gelatin jiggle. Once this state is reached, turn off the oven and crack the door about an inch. Leave the cheesecake inside for an hour to cool slowly.

Remove the cheesecake from the oven and let it col to room temperature before putting it in the fridge for at least six hours, preferrably overnight.

Put the chocolate chips in a small glass or metal bowl.

In a small saucepan, combine the heavy cream and liquor. Heat it until it’s just simmering with tiny bubbles forming around the edges. Do not let it come to a rolling boil.

Pour the heated mixture directly over the chocolate chips. Let the mixture sit, undisturbed for five minutes. This lets the chocolate chips melt gently.

After five minutes, use a small whisk or rubber spatula to stir the center in small circles, gradually moving outward. It will look like a mess at first, but it will shortly change into a dark, shiny glaze.

Let it cool for five to ten minutes to thicken slightly, then pour it over the top of the cheesecake.