Irish Coffee Cheesecake:

Crust:

6 oz oatmeal cookies
3 TBSP brown sugar
1 tsp cinnamon3 oz butter

Place cookies in a food processor. Grind to make crumbs. Add in remaining ingredients. Process to blend.2. Pat crust mixture into a 10 inch spring form cake pan. Bake at 325F for 5-7 minutes.


Filling:

2lbs 6oz cream cheese
2 1/2 cups brown sugar
3 TBSP flour
5 eggs2 egg yolks
5 TBSP whiskey
3 TBS Irish Cream Liquor(like Bailey’s)
2 TBSP coffee extract


Cream the cheese on medium speed until very soft and creamy. With the mixer running, add the sugar. Beat until well combined. Stop the mixer and scrape down the bowl.On low speed add the flour.


Then add the eggs one at a time, stopping the mixer before adding each egg so that shell does not get into the batter. Scrape down the bowl at least twice while adding the eggs. Add the liquors and the coffee extract. Scrape down the bowl.


Pour the batter into the prepared crust and bake at 325F for 1 1/2 to 2 hours.


Topping:

1 1/2 cups sour cream
3 TBSP brown sugar
1 tsp coffee extract

Combine all the ingredients. Spread on top of the baked cheesecake after it has come out of the oven and set for 10 minutes. Bake cheesecake again for 5-7 minutes.