Recipe by Irmgard
Very light and not too sweet. I only used half the sugar in the original recipe but if you like things sweeter, you can use the full amount, which I am posting.
Top Review by andypandy
This is a Anna Olsen recipe and one I make all the time. I also use the Almond Crunch all around the sides as she does, it is so simple and easy recipe, comes out perfect everytime. I use the full amount of sugar of 3/4 cup. Not too sweet for me!
- 3⁄4 cup graham cracker crumbs
- 1⁄2 cup oats
- 1⁄4 cup light brown sugar, packed
- 1⁄4 cup unsalted butter, melted
- 1⁄2 teaspoon vanilla extract
- 2 cups whipping cream
- 6 ounces semisweet chocolate, chopped
- 1 lb cream cheese, at room temperature
- 3⁄4 cup granulated sugar
- 1 tablespoon cornstarch
- 1⁄2 cup irish cream
- 2 eggs
Directions See How It's Made
- For the crust, preheat the oven to 350 degrees F and grease a 9-inch springform pan.
- Pulse the graham crumbs, oats and brown sugar in a food processor until the oats have been roughly cut.
- Add the melted butter and vanilla extract and pulse until an even texture.
- Press into the bottom of the prepared pan and bake for 7 minutes.
- Allow to cool while preparing the filling.
- For the filling, reduce the oven temperature to 325 degrees F.
- Heat the cream just below a simmer.
- Pour the hot cream over the chopped chocolate and whisk gently until smooth and set aside.
- In a bowl using electric beaters, beat the cream cheese until fluffy, scraping the sides of the bowl often.
- While beating, slowly pour in the sugar, again scraping the bowl often.
- Beat in the corn starch.
- Slowly pour in the Irish Cream and beat in the eggs, one at a time.
- Pour the chocolate mixture into the cheesecake filling and blend well.
- Scrape the filling into the pan and bake for 30 minutes.
- Without opening the oven door, turn off the oven and leave the cheesecake in another 30 minutes.
- Remove, let cool to room temperature, then chill over night.