- Yield 16 servings
- 30 -- Oreo chocolate cookies,crushed
- 1 stick butter,melted
- 1/4 cup Chopped pecans
- 1/4 cup flake coconut
- 4 pkg.8 ounces cream cheese,softened
- 4 large eggs
- 1 cup sugar
- 1/2 cup Baileys Irish Cream
- 1/2 cup whipping cream
- 6 -- squares semi-sweet baking chocolate
PREHEAT oven to 350ºF. Mix crushed cookies, butter, pecans and coconut; press firmly onto bottom of 13×9-inch baking pan. Refrigerate while preparing filling.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally.
Pour into small resealable bag; seal bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag to pipe on top of cheesecake.Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.
This party-size cheesecake is great for large crowds. Be mindful of serving size.