Instructions: Preheat oven to 325 degrees.

Grease the bottom and sides of a 10-inch springform pan with the softened butter.

In a medium bowl, stir together cracker crumbs, 1/2 cup sugar and melted butter until well blended. Evenly press cracker crumb mixture onto bottom and 1 inch up sides of pan.

In the large bowl of an electric mixer, beat cream cheese until smooth. Add remaining 1 1/2 cups of sugar; beat until smooth. Scrape down sides of the bowl as needed.

Add eggs, one at a time, making sure to scrape sides after each addition.

Beat well on medium speed until well incorporated and very smooth. Beat in vanilla and Baileys Irish Cream.

Pour batter into prepared pan and bake for about 1 hour and 15 minutes. The center will have consistency of set gelatin when done. Remove from oven and cool on wire racks. When completely cool, remove from springform pan and refrigerate until ready to serve.

To serve, whip heavy cream with confectioners sugar. Garnish cake with whipped cream rosettes. Shave chocolate over top.

Makes 12 servings.

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