we very rarely eat desserts but i copied these both at the same time because they sounded so fabulous to me. i have not yet made the first but i promise the 2nd one is a certifiable treat!

BAILEY'S IRISH ICE CREAM PIE -- weed

1 1/2 c. chocolate wafer cookie crumbs
1/4 c. sugar
3 Tbl. melted butter
1/2 c. Bailey's Irish cream
1 qt. vanilla ice cream
1 jar hot fudge sauce
Combine cookie crumbs, sugar and butter and press into a 9 inch pie plate. Mix Bailey's into slightly softened ice cream. Spoon into the crust. Freeze. Serve with hot fudge sauce. For a crispier crust, bake for 5 minutes at 350. Let cool before filling.

IRISH CREAM CHEESECAKE -- ginger
6 whole graham crackers
1/4 cup melted butter
24 oz cream cheese, softened
7 TBL sugar
1 TBL flour
2 eggs
6 TBL sour cream
1/3 cup Baileys Irish Cream
2 tsp vanilla
1/2 cup whipping cream
9 oz semisweet chocolate, chopped
Chocolate curls, optional
Process graham crackers in food processor until finely ground. Ad butter; process until mixed. Press over bottom of 9" springform pan. Bake in a preheated 350° oven for 8 minutes or until golden brown. Cool on wire rack.
Beat cream cheese & sugar in mixing bowl until smooth. Beat in flour & eggs 1 at a time. Blend in sour cream, Irish Cream & vanilla. Pour over crust. Bake at 350° for 10 minutes. Reduce oven temperature to 250°. Bake 40 minutes longer. Turn off oven. Let cheesecake stand in closed oven for 1 hour.
Loosen cheesecake from side of pan; do not remove pan. Chill overnight.
Bring cream to a simmer in heavy saucepan. Add semisweet chocolate. Heat over low heat until melted & smooth, stirring constantly. Cool to lukewarm.
Place cake on rack placed on baking sheet. Remove side of pan. Pour chocolate glaze over top; spread over top & side with spatula. Chill until set. Remove to serving plat. Top w/chocolate curls, if using.~~

I need some....NOW!!

{{gwi:1523155}}

I made this a while back. I pieced a recipe together from three or four different sources. I was very happy with the creaminess of the filling, due partly to the water bath. The one thing I did notice is that the flavor of the Bailey's was a bit harsh for my taste. But the second day it was wonderful, so I think it's a recipe that benefits from a bit of aging - or cut back on the Bailey's.

Incredibly rich and will serve a large group. Just a sliver is plenty.

Bailey's Irish Cream & Double Chocolate Cheesecake

Serving Size : 12 (at least)
Categories : Desserts  Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/3 cups chocolate wafer cookie crumbs -- (about 18 wafers)
2 tablespoons sugar
1/4 cup butter -- melted

Filling:
1 1/2 pounds cream cheese -- room temperature
3/4 cup sugar
3 eggs -- room temperature
1/3 cup Bailey's Irish Cream
1 teaspoon vanilla
3 ounces white chocolate -- chopped fine (preferably Callebaut)

Topping:
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate -- grated

Butter 9-inch springform. Butter sides and bottom. Put parchment around insides (not bottom). Wrap pan in heavy-duty foil and tie with kitchen string. Preheat oven to 325°.

Mix crumbs, sugar and melted butter. Pat into bottom and up sides (as far as they'll go) of springform.

Mix cream cheese and sugar. Use lower speed of mixer. Do not over-aerate. Meanwhile, blend eggs, Bailey's, vanilla. Gradually add to cream cheese mixture. Stir in chopped white chocolate. Pour into pan.

Place pan in a larger pan in oven. Pour in hot water no more than halfway up the sides. Bake approximately 60 minutes, until the cheesecake is set.

Remove from oven. Leave in water about 15 minutes. Then remove pan and cool on rack.

Mix sour cream and powdered sugar and spread on cheesecake. Refrigerate at least 6 hours. Sprinkle chocolate and additional cookie crumbs (if desired). Serve.

Carol