Serves: 5
Total Calories: 2,157
Crust:
Preheat oven to 350°. Combine Oreo crumbs and sugar in bowl; add melted margarine. Mix well, and press into bottom of a 9-inch springform pan. Bake 7–10 minutes.
Filling:
Beat cream cheese until smooth; add sugar and eggs, beating until
fluffy. Add liqueur and vanilla; mix well. Sprinkle chocolate chips over crust. Spoon Filling over chips. Bake for 1 hour and 20 minutes, or until center is set. Cool completely in pan.
Topping:
Beat cream and sugar in a large, chilled bowl until stiff. Continue to beat while adding melted chocolate. Spread mixture over cheesecake.
Chocolate Curls:
Melt chocolate in a small saucepan over low heat. Pour onto a baking sheet. Let stand at room temperature until set, but not
firm. To make curls, pull a thin knife or cheese plane across surface of chocolate (curls will break if chocolate is too firm). Remelt and cool as necessary to form desired number of curls. Arrange on cake. Refrigerate until ready to serve. Serves 16 or more.
This Irish Cream Cheesecake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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