Another recipe:

K-Lo,
I meant to send this yesterday, but had not yet sampled my own attempt at this cheesecake until this morning. (I don’t like to submit anything I can’t personally vouch for!)
I make a “double” recipe of this (for a 3″ high slice!) and brought it to the office this morning–by 10:00 am, it was gone and all who had partaken of it stopped by my office to offer their praise and to display their flushed cheeks.
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Bailey’s Irish Cream Marbled Cheesecake
Crust:
4 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup cocoa, sifted through a small strainer
1 package graham crackers, ground to crumbs in food processor
Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch springform pan and bake at 350 for 10 minutes. I use a piece of Saran Wrap to press the crumbs in and work them up the side of the pan a bit. Keeps the crumbs from getting stuck on your hands! Cool pan and grease sides. (I just spray it with Pam).
Filling:
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup Bailey’s Irish Cream
2 squares (2 ounces) semi-sweet chocolate, melted (I use chocolate chips, microwaved on low for about 1 1/2 minutes.)
Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Bailey’s. Pour into cooled crust. Drop melted chocolate on top in dollops, then use a knife to swirl it around. Bake 10 minutes at 450, then 55 minutes at 250.
This makes a cake about 1 1/4 inches high, so I double it because I don’t like wimpy, short cheesecakes. If you are going to make and eat cheesecake, do it up in style! Double the crust recipe, but only use about 75% of the crumbs and push them up the sides of the pan. I bake the double recipe for about 11-12 minutes at 450, then turn the oven down to 250 and bake for another 50-60 minutes (until the center is not soupy, but not too firm). Then just turn the oven off completely and let the cake sit in there until it’s cooled. Be sure to put some foil on the outside of the springform pan so it doesn’t leak into your oven.