CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For crust: Preheat oven to 350 degrees.
• Finely grind graham crackers in a food processor.
• Add butter and blend until combined.
• Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
• Bake crust until golden brown, about 8 minutes.
• Remove pan from oven, and maintain oven temperature.
• For filling: Beat cream cheese and sugar in a large bowl until smooth.
• Beat in flour.
• Add eggs one at a time, beating just until combined.
• Mix in remaining ingredients.
• Pour filling into crust (cake will not fill pan).
• Bake 10 minutes.
• Reduce oven temperature to 250 degrees.
• Continue baking cheesecake until set, about 40 minutes longer.
• Cool cake in pan on a rack for 10 minutes.
• Run a sharp knife around pan sides to loosen cake.
• Cool.
• Chill overnight.
• For glaze: Bring cream to simmer in a heavy medium sized saucepan.
• Reduce heat to low.
• Add chopped chocolate (I use chocolate chips!) and stir until smooth.
• Cool glaze to lukewarm.
• Release pan sides from cheesecake.
• Place cheesecake on rack set over a baking sheet.
• Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
• Refrigerate until glaze sets, about 30 minutes.
• Transfer cheesecake to platter.
• Garnish with chocolate curls, if desired.