For those of you who purchased my calendar, here is the one I know you have been waiting for….the perfect cheesecake. Enjoy!!!
2.25 ounces toasted pecan pieces
1 16 ounce package Oreo cookies
1 stick butter, melted
In a skillet over medium high heat, toast pecans until slightly golden, about 2-3 minutes. Place Oreo’s in a food processor and process until finely crumbled. Add toasted pecan pieces and process for a few seconds. Combine melted butter and Oreo mixture. Press firmly into the bottom of a 9” spring form pan. Bake in a preheated 325° oven for 7 minutes.
4 8-ounce packages of cream cheese
1 1/2 cup sugar
3/4 cup Bailey’s Coffee Liquor
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour
In the bowl of a stand mixer cream cheese and sugar together until smooth. Add Bailey’s and mix untiled blended. Add eggs, one at a time, mixing after each addition. Add sour cream, vanilla and flour and mix until smooth.
2 oz. semi sweet chocolate, melted
Pour 1/2 of the cheesecake mixture into the prepared pan. Drizzle 1/2 of the melted chocolate over the cheesecake. Using a knife, swirl the chocolate over the top. Repeat with the remaining cheesecake mixture and melted chocolate.
Bake in a preheated 325 degree oven for 1 hour 20 minutes. Let cake cool in the oven for one hour with the door closed to prevent cracking. Refrigerate overnight…best made one or two days before serving.