Instructions: Filling:
3 8 oz
packages cream cheese, at room temperature 7 Tbsp sugar
1 Tbsp flour
2 large eggs
1/4 cup plus 2 Tbsp sour cream
1/4 cup plus 2 Tbsp Baileys Irish cream 1 teaspoon vanilla extract

Preheat oven to 350F degrees. Finely grind graham crackers. Mix with melded butter and press crust onto bottom (not sides) of a 9-inch spring form pan.

Bake 8 minutes. Remove from oven and let stand.

Filling - Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour. Add eggs one at a time, beating until smooth.

Add remaining ingredients. Pour filling into crust and bake 10 minutes at 350 degrees. Reduce over temperature to 250 degrees and bake until cheesecake is set, about 40 minutes. Cool cake in pan for about 10 minutes.

Loosely cover with wax paper and refrigerate overnight.

This serves 8 to 12 people. When serving, drizzle a little Hersheys syrup over cake in cool design. Looks great, tastes grand.

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