1. crust: Preheat oven to 325 degrees. Coat 9-inch-diameter spring form pan with non-stick vegetable oil spray or line with parchment paper take spring form pan apart put parchment paper on top of disk and put pan back together and then use butter to grease the pan and the parchment paper. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees. 2. filling: Using electric mixer beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely for at least 8 - 24 hours. 3. For cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. 4. Garnish cheesecake with chocolate curls I use a potatoe peeler to scrap the soften then cooled chocloate that has been spread out on a flat cold surface. Cut cheesecake into thin slices to serve. ---------------------------------------------------------------------------
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