1 (12 ounce) package chocolate graham crackers, sticks, ground
1 3/4 cups sugar
6 tablespoons butter, melted
1/4 cup irish cream or 1/4 cup milk
2 tablespoons irish cream or 1/4 cup milk
1/4 cup instant coffee granules
1 1/2 cups heavy cream
1 cup milk chocolate chips
4 (8 ounce) packages cream cheese, softened
5 eggs
1/4 cup flour
1/4 cup confectioners' sugar
Directions:
1. preheat oven with racks in center and lower third to 325. 2. place roasting pan on lower rack filled halfway with water. 3. grease a 9X3 springform pan. 4. combine graham cracker crumbs 1/4 cup of sugar and butter. 5. press in bottom of springform pan. 6. combine 1/4 cup of liquor or milk with coffee. 7. microwave 1/2 cup cream on high for 10 second intervals till hot. 8. pour hot cream over chips let stand 5 minutes and stir till smooth. 9. at medium high speed beat cream cheese and remaining (1 1/2 cup) sugar till fluffy. 10. beat in eggs then flour. 11. beat in coffee mixture. 12. pour into pan. 13. bake on center rack 1 hour 15 minutes or till center jiggles slightly when shaken. 14. let stand in oven for 1 hour. 15. run a knife around pan to loosen cake cool completely then refrigerate overnight. 16. at medium speed beat remaining cream (1cup)and if desired the 2 tablespoons liquor with confectioners sugar until soft peaks form. 17. spread or pipe over cake and decorate.
