Irish Cream Caramel Cheesecake
1. Prepare the Oven and Pan:
Preheat the oven to 375°F (190°C).
Line the inside and outside of a 10-inch springform pan with large sheets of tin foil to prevent leaks during the water bath process.
2. Make the Crust:
Crush the chocolate graham crackers in a food processor or a zip-top bag with a rolling pin until they are fine crumbs.
Add the granulated sugar and melted butter to the crumbs and pulse or mix until well coated.
Press the mixture evenly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes until set. Remove from the oven and let cool.
3. Prepare the Filling:
Boil water in a kettle (you will use it later for the water bath).
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on high speed until smooth and lump-free, about 1 minute.
Add the sugar, salt, vanilla extract, sour cream, and Baileys Irish Cream. Mix on medium speed until well combined.
Reduce the speed to low and add the eggs one at a time, mixing until just combined. Be careful not to over-mix, as this can cause cracks.
Pour the cream cheese mixture into the cooled crust.
