Irish Cream Cheesecake

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 350F. 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.
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