Chocolate Chip Cheesecake Recipe

Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls
Preheat oven to 325 degrees. Coat a 9" springform pan with nonstick vegetable spray. Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, about 7 minutes. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in Bailey's and vanilla. Sprinkle half of the chocolate chips over crust and spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes. Cool
cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.

Cheesecake with Cranberry Jewel Topping

1 1/2 c Vanilla wafers, crushed
1/4 c Sugar
6 tb Butter; melted
Filling:
1/2 c Whipping cream 1 pk Vanilla powder 1 1/2 lb Cream cheese; room temp. 1 c Sugar 1 pn Salt
4 lg Eggs
Topping:
12 oz Fresh or frozen cranberries 3/4 c Sugar 1/2 c Cranberry juice concentrate 1/4 c Water Preheat oven to 350 F.
Crust:
Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly butter inside of pan and set aside. Combine cookie crumbs, sugar and butter. Press mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven.
Filling
Using electric mixer, blend together all ingredients. Add eggs and mix just until well-combined.
Pour filling into prepared crust.
Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).
Topping:
Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar is dissolved.
Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve set over a lage bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible. Spoon warm topping evenly over cold cake. Refrigerate until topping is set, at least 2
hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)
To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole cranberries.