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* Ingredients :
+Crust:
°1/2 cup graham cracker crumbs
°1/4 cup granulated sugar
°1/2 c unsalted butter
+Fill:
°24 oz cream cheese
°1 1/4 c granulated sugar
°1 t vanilla extract
°1/2 cup Bailey Irish Cream Liqueur
°4 eggs
+Topping:
°1 cup sour cream
°2 tsp granulated sugar
°1 t vanilla extract
°2 tablespoons Bailey Irish Cream Liqueur
*Instructions:
Preheat oven 325°F (165°C). Greased 9-inch springform pan with cook spray.
In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar and melted butter. Mix well and press the mixture into the bottom of the springform pan.
In large bowl, beat cream cheese, 1 1/4 cup granulated sugar and 1 teaspoon vanilla extract until creamy. Stir in 1/2 cup Bailey Irish Cream.
Adding eggs one at a time, mixing well after every addition.
Pour the filling into crust and bake for 60-70 min
Remove the cake from the oven and let cool for 15 minutes.
In a small bowl, combine 1 cup sour cream, 2 tablespoons granulated sugar, 1 tsp vanilla extract and 2 tablespoons Bailey Irish Cream. Mix until well combined.
Spreading mix over cooled cheesecake.
Return the cheesecake to the oven and bake for another 10 minutes.
Remove the cake from the oven and let cool completely. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Enjoy !
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