Bailey's Irish Cream Cheesecake

1 tablespoon unsalted butter, softened

2 cups graham cracker crumbs

2 cups granulated sugar, divided

1/2 cup unsalted butter, melted

2 1/4 pounds (36 ounces) cream cheese, softened

5 large eggs (at room temperature)

1 teaspoon pure vanilla extract

1 cup Bailey’s Irish Cream

1 cup heavy cream

1 tablespoon confectioners’ sugar

1 to 2 ounces semisweet chocolate

Preheat oven to 325 degrees F. Coat bottom and sides of a 10−inch springform pan with softened

butter.

Using a fork, combine graham cracker crumbs, 1/2 cup of the sugar and melted butter in a medium

bowl until well blended. Then evenly press crumb mixture onto the bottom and 1 inch up the sides of

buttered pan.

Beat cream cheese in a mixing bowl until smooth. Add remaining 1 1/2 cups sugar and beat until

smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides

after each addition. Beat until well incorporated and very smooth. Beat in vanilla extract and Bailey's

Irish Cream until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1

hour and 15 minutes or until center is the consistency of set gelatin.

Remove cake from oven and let cool on a wire rack away from drafts. When cool, remove springform

and refrigerate until ready to serve. When ready to serve, whip heavy cream with confectioners'