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graham cracker crumbs butter cream cheese sugar sour cream vanilla eggs chocolate white chocolate Irish cream
Viewed: 30 - Published at: 10 years agoIngredients
- 1 12 cups graham cracker crumbs
- 13 cup butter, melted
- 4 (32 ounce) cream cheese, softened
- 1 14 cups granulated sugar
- 12 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs
- 2 ounces semisweet chocolate, melted
- 2 ounces white chocolate, melted
- 14 cup irish cream, coffee-flavoured recommended
Method
- Preheat oven to 475F degrees.
- Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
- A deep cookie sheet will work fine.
- Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
- Mix in 1/3 cup melted margarine.
- Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper.
- Use a large metal spoon to compress the crumb mixture flat into the bottom of the pan.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.
- Put the crust in your freezer until the filling is done.
- Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla.
- Mix for a couple minutes or until the ingredients are smooth and creamy.
- Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
- Blend the mixture just enough to incorporate the eggs.
- Place the white and semi-sweet chocolate in separate microwave-safe dishes and slowly melt them in the microwave.
- Split the mixture into half (use a second bowl).
- In one half, add the melted white chocolate; in the other half, add the melted semi-sweet chocolate and the Irish creme.
- Dump the darker mixture into the spring-form pan on top of the graham crumbs.
- Spread out the mixture then dump the second part (the white chocolate portion) of the mixture on top.
- Using a spatula, slowly swirl the two mixtures together.
- Be careful not to blend them together; rather just try to mix up the two parts so that there is a marble type look to it.
- Carefully place the cheesecake into the water bath in the oven.
- Bake for 12 minutes at 475F degrees, then turn the oven down to 350F degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
- Remove the cheesecake from the oven to cool (usually around 10 - 15 minutes).
- When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours (overnight is best).