Irish Cream Cheesecake

Crust:

2 c. Nilla wafers
1/4 c. melted butter
Crush the wafers, stir with melted butter and press into a glass pie plate. Bake at 350F for about 10 minutes.

Filling:

2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup Bailey's Irish Cream
2 squares (2 ounces) semi-sweet chocolate, melted

Beat cream cheese until smooth. Gradually beat in sugar. The secret to a smooth creamy cheesecake is right here. Stop, scrape the beaters and beat. Repeat until the mixture is smoooth and do not add the eggs until it is. Beat in eggs, one at a time. Scrape the beaters and beat some more. If you got the mixture smooth when it was only cheese and sugar you should be good here. Blend in Bailey's. Stir in melted chocolate. Pour into crust.

Bake 10 minutes at 450°F, then turn the temp down to 250°F for 55 minutes. Cheesecake should still be a little loose and jiggle in the middle. Turn the oven off and prop the door open partway. Let the cake cool as the oven cools. Cooling the cake this way will minimize the cracking you often see in cheesecake.