Crust:
1/2 c toasted pecans, cooled and crushed
2 c chocolate Oreo cookie crumbs
1/4 c sugar
6 T melted butter
Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minute.
Filling :
2 1/4 lbs cream cheese, at room temp
1 2/3 c sugar
5 eggs, at room temp
1 c bailey’s original irish cream
1 T vanilla
1 c semi-sweet chocolate chips
Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey’s and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist. Cool cake completely.
Coffee Cream Topping :
1 c chilled whipping cream
2 T butter
1 t instant coffee powder
chocolate curls or Skor English toffee bits, for decoration on top
Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits. *NOTE: Be sure to make and refrigerate at least one day before serving.