Bailey's Chocolate Chip Cheesecake

---CRUST---
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted

---FILLING---
5 pkgs cream cheese, room temp
1 3/4 cup sugar
5 eggs, room temp
1 cup Bailey's Irish Cream
1 tbsp vanilla extract
1 cup semisweet chocolate chips

---COFFEE CREAM---
2 cup chilled whipping cream
2 tbsp sugar
1 tsp instant coffee powder

DIRECTIONS:
- For crust: Preheat oven to 325. Coat a 9-in springform pan with cooking spray. Combine crumbs and sugar in bowl. Stir in butter. Press mixture into bottom and 1-inch up sides of pan. Bake until light brown, about 7 minutes. Maintain the oven temperature at 325 degrees.

- For filling: Beat cream cheese until smooth with an electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's, and finally the vanilla. Sprinkle half the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center, and golden brown, about 1 hour and 20 minutes. Cool cake completely in refrigerator.

- For cream: Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls, if desired.

** I should add that I place my springform pan on either a pizza pan or cookie sheet while baking. It makes it easier to handle!