1 1/2 cups graham cracker crumbs (10 to 12 crackers)

4 tablespoons butter, melted

1 tablespoon sugar

32 ounces (4 packages) cream cheese, at room temperature

1 1/2 cups sugar

1/4 cup Bailey’s Irish cream liqueur (or other brand is fine)

4 eggs

1 cup sour cream

1 tablespoon good vanilla

1 1/2 cup dark chocolate chips

Preheat oven to 350 degrees Fahrenheit. Wrap the sides of a 9-inch springform pan with heavy-duty aluminum foil.

Combine graham cracker crumbs, 1 tablespoon sugar and the melted butter. Press mixture onto the bottom of the springform pan. Set aside.

In a mixer, beat the cream cheese and the 1 1/2 cups sugar until smooth. Add the Bailey’s, and stir to combine. Add in the eggs, one at a time, and beat until thoroughly mixed. Mix in the sour cream and vanilla, mixing until just smooth. Fold in the chocolate chips.

Pour cheesecake batter into the springform pan. Place the springform pan in a larger pan, and add water to that pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour at 350 degrees Fahrenheit. Turn off the oven, and leave cheesecake in the oven for an additional hour. Remove from the oven, let cool slightly, and then refrigerate for at least 4 hours before serving. Top with chocolate ganache or whipped cream as desired.

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