| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Crust | ||
| 1 | cup graham | cracker crumbs |
| 3 | tablespoons | sugar |
| 3 | tablespoons | unsalted butter -- melted |
| Filling | ||
| 24 | ounces | low fat cream cheese |
| 1 | cup | sugar |
| 2 | teaspoons | vanilla extract |
| 1/2 | cup | low fat sour cream |
| 3/4 | cup | Bailey's Irish Cream |
| 4 | large | eggs |
| 1/8 | cup | unsweetened cocoa powder -- optional |
| Heat oven to 350°F. Wrap aluminum foil around the bottom of a 9 inch springform pan. Mix graham cracker crumbs with sugar and melted butter until well moistened. Spread firmly in bottom of pan. Bake for 10 minutes. Let cool. Mix cream cheese with sugar and vanilla until light and fluffy. Add sour cream and Bailey's and mix until well incorporated. Add eggs one at a time and mix until combined scraping down bowl each time. Pour filling over crust. Place pan in a roasting pan. Add warm water until it reaches half way up the cake pan. Bake for 40 to 45 minutes. Turn off oven and let it sit in the oven for 1 hour. Sift cocoa over top of cake if desired. Cover and refrigerate overnight. Makes 12 servings |
| Per Serving: 354 Calories; 18g Fat (48.2% calories from fat); 10g Protein; 34g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 488mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. |