Title: Chocolate glazed bailey's cheesecake
 Categories: Coffee
      Yield: 12 Servings
 
MMMMM---------------------------CRUST--------------------------------
      6    Graham crackers; (whole)
    1/4 c  Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
     24 oz Cream cheese; room temp.
      7 tb Sugar
      1 tb Flour
      2 lg Eggs
    1/4 c  + 2 tbsp sour cream
    1/4 c  + 2 tbsp Bailey's Original -
           Irish Cream
      1 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Whipping cream
      9 oz Semisweet chocolate; chopped
           Chocolate curls; optional
 
  FOR CRUST: Preheat oven to 350. Finely grind graham crackers in
  processor. Add butter and blend until combined. Press crust mixture
  onto bottom (not sides) of 9-inch diameter springform pan. Bake crust
  until golden brown, about 8 min. Transfer crust to rack. Maintain
  oven temperature.
  
  FOR FILLING: Using electric mixer, beat cream cheese and sugar in
  large bowl until smooth. Beat in flour. Add eggs 1 at a time, beating
  just until combined. Mix in remaining ingredients. Pour filling into
  crust (cake will not fill pan). Bake 10 min.. Reduce oven temp. to
  250. Bake cheesecake until set, about 40 min. longer. cool cake in
  pan on rack 10 min. Run sharp knife around pan sides to loosen cake.
  Cool. Chill overnight.
  
  FOR GLAZE: Bring cream to simmer in heavy med. saucepan. Reduce heat
  to low. Add chopped chocolate and stir until melted and smooth. Cool
  glaze to lukewarm. Release pan sides from cheesecake. Place
  cheesecake on rack set over baking sheet. Pour glaze over cheesecake,
  spreading w/spatula to cover top and sides and allowing excess to
  drip onto sheet. Refrigerate until glaze sets, about 30 min. (Can be
  prepared 1 day ahead. Cover and refrigerate.) Transfer cheesecake to
  platter. Garnish w/ chocolate curls if desired.