Gluten-Free Bailey's Cheesecake

This was modified from a 'regular' cheesecake recipe using a traditional graham cracker crust. Apparently there is some debate as to whether Bailey's is truly gluten-free, but my coworker who has a wheat allergy ate this with no problems. The filling could also be used with a normal graham cracker crust.

• Ready In: 1 hr 40 mins
• Serves: 10-12

Ingredients

• 1 1⁄4 cups  gluten-free animal crackers, crushed into crumbs
• 4  tablespoons butter, melted
• 1  tablespoon brown sugar
• 32  ounces cream cheese, softened
• 1 1⁄2 cups sugar
• 5  large eggs
• 1  teaspoon vanilla
• 1  cup Baileys Irish Cream

Directions

1. Preheat oven to 325 degrees F. Grease bottom and sides of a 10-inch springform pan.
2. Combine cookie crumbs, butter, and brown sugar. Press the mixture into the bottom and partially up the sides of the pan.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Add sugar, and beat until smooth.
5. Add eggs one at a time, mixing well and scraping the sides of the bowl after each addition. Beat until very smooth and no lumps are visible.
6. Beat in vanilla and Bailey's.
7. Pour into prepared pan, and bake for 75 minutes. When finished, the center should be slightly wobbly, about the consistency of gelatin.
8. Turn oven off, crack the door open, and slowly cool the cheesecake for 45 minutes. This step is not necessary, but will help prevent cracks from forming.
9. Remove from oven and cool completely on a wire rack. Refrigerate until ready to serve. If desired, garnish with whipped cream and chocolate shavings.