Irish Cream Cheesecake

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.

• Ready In: 1 hr 27 mins
• Serves: 10

Ingredients

• Crust

• 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

• Filling

• 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

1. For the crust, preheat the oven to 350 degrees F and grease a 9-inch springform pan.
2. Pulse the graham crumbs, oats and brown sugar in a food processor until the oats have been roughly cut.
3. Add the melted butter and vanilla extract and pulse until an even texture.
4. Press into the bottom of the prepared pan and bake for 7 minutes.
5. Allow to cool while preparing the filling.
6. For the filling, reduce the oven temperature to 325 degrees F.
7. Heat the cream just below a simmer.
8. Pour the hot cream over the chopped chocolate and whisk gently until smooth and set aside.
9. In a bowl using electric beaters, beat the cream cheese until fluffy, scraping the sides of the bowl often.
10. While beating, slowly pour in the sugar, again scraping the bowl often.
11. Beat in the corn starch.
12. Slowly pour in the Irish Cream and beat in the eggs, one at a time.
13. Pour the chocolate mixture into the cheesecake filling and blend well.
14. Scrape the filling into the pan and bake for 30 minutes.
15. Without opening the oven door, turn off the oven and leave the cheesecake in another 30 minutes.
16. Remove, let cool to room temperature, then chill over night.