Bailey's Chocolate Chip Cheesecake

Source: The Pampered Chef

Crust:
1 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted

Filling::
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1/4 cup Bailey's Irish Cream Liqueur
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Mocha Cream Topping:
1 cup heavy or whipping cream
1 tablespoon confectioners sugar
2 tablespoons unsweetened cocoa
1 teaspoon instant coffee

Heat oven to 325 degrees F. Press crust into bottom of greased springform pan. Bake 5 to 8 minutes until puffy and set aside.

In large mixing bowl, cream cheese until smooth and gradually beat in sugar. Add eggs one at a time, beating well after each addition. Blend in liqueur and vanilla extract. Mix in chocolate chips and pour filling over crust. Bake 1 hour.

Turn off oven, let stand in oven with door slightly ajar for additional 30 minutes. Refrigerate cake 6 hours or overnight.

Remove cheesecake from pan.

Combine ingredients for Mocha Cream Topping in small mixing bowl. Beat at medium speed until stiff peaks form. Spread topping on cheesecake and sprinkle with one ounce grated milk chocolate for garnish.