Bailey's and Coffee Cheesecake

In anticipation of St. Patrick's Day we decided to make some Irish Cream Cheesecakes.  We cut this recipe in half to make 6 individual Cheesecakes.  Just the right amount of Bailey's and coffee flavor.  Yummy!

Ingredients:

• 1 cup Oreo cookie crumbs
• 2 Tbsp sugar
• 3 Tbsp melted butter
• 3 eggs, room temp
• 3 8oz packages of cream cheese, softened
• 1/2 cup Bailey's Irish Cream
• 1/2 cup sour cream
• 1/4 cup very strong coffee
• 1/4 tsp instant espresso powder
• 3/4 cup sugar
• 1/2 tsp vanilla

Instructions:

• Using a food processor, process the Oreo cookies until they resemble fine crumbs. Add the melted butter and 2 Tbs of sugar into the cookie crumbs and stir until they are all combined.  Press into the bottom of a spring form pan, or if making individual cheesecakes, press into rings on a cookie sheet lined with silpat or parchment paper.  Bake the individual rounds in 350 degree oven for 10 mintes, set aside.
• Beat together the cream cheese and sugar. Add the vanilla and beat in the eggs, one at a time. Then beat in the sour cream, coffee, espresso powder and Irish Cream until smooth and creamy.
• Pour the filling into the prepared spring form pan, or into greased and parchment lined ramekins for individual cheesecakes.
• Bake in a 350 degree oven for 40-45 minutes.  For individual cheesecakes arrange ramekins in a large baking dish and fill the dish with boiling water about halfway up the ramekins during baking.
• Remove from oven to cooling racks for 20 minutes.  Refrigerate for 4 hours or overnight before serving.
• To serve the individual cheesecakes, run a warmed knife around edges of ramekins, and turn out onto prepared cookie rounds.