Irish Cream Cheesecake with Lock-n-Load Southern Pecan Crust

Irish Cream Cheesecake with Lock-n-Load Southern Pecan Crust

by Tracy Hersh
adapted from Baileys Cheesecake

Crust:
½ package chocolate sandwich cookies
3 Tablespoons Lock-n-Load Java Armory Select Southern Pecan
½ cup chopped pecans
4 Tablespoons butter, melted

Butter and flour a 10 inch springform pan. Set aside. In a food processor, pulse chocolate wafer cookies until crumbled. Add the remaining ingredients and pulse until chopped and well combined. Press the mixture evenly on the bottom of the springform pan.

Filling:
4 packages cream cheese, room temperature
1 ¼ cup sugar
¼ cup Bailey’s Irish Cream
4 eggs, room temperature
1 cup sour cream
1 Tablespoon vanilla extract
¼ cup flour

Preheat the oven to 350F.

Mix the cream cheese and sugar until smooth. Stir in the Baileys, eggs (one at a time) and sour cream. Add the vanilla and flour. Pour over the crust and bake for 1-1 ½ hours. The cheesecake will be done when the edges are puffed and beginning to brown, and the center is still slightly jiggling. Remove from the oven and let rest for 5 minutes while preparing the topping.

Topping:

1 16-ounce container sour cream
2 Tablespoons sugar
2 Tablespoons Bailey's Irish Cream.

Mix all ingredients together and spread evenly over the top of the cheesecake. Return the cheesecake to the oven and bake for 5 minutes for the topping to set. Remove from the oven and let the cheesecake cool on a rack for 1-3 hours.

* While cooling, use a knife to release and gently scrape around the sides of the pan to release the cheesecake.

Serve with you favorite Lock-n-Load Java.