1. In a bowl, stir the first 3 ingredients together; press mixture into the bottom of a lightly greased 9-inch springform pan. 2. Bake at 325° for 10 minutes; cool on a wire rack; decrease oven temperature to 300°. 3. In a large bowl, beat the cream cheese, 1 cup sugar, and flour until mixture is smooth—use an electric mixer on medium speed. 4. Gradually add in the vanilla and Irish cream, beating just until blended. 5. Add in eggs, 1 at a time, beating at low speed just until blended after each addition. 6. Add in ¾ cup sour cream, beating just until blended. 7. Pour half the batter into prepared crust; dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect; top with remaining batter. 8. Bake at 300° for 55 minutes or until edges of cheesecake are set (center of cheesecake will not appear set). 9. Turn oven off; let cheesecake stand in oven 15 minutes; remove cheesecake from oven; gently run a knife around the edge of cheesecake to loosen. 10. Cool completely on a wire rack; cover and chill 8 hours. 11. Release and remove sides of pan; spread remaining ½ cup sour cream evenly over top of cheesecake (optional)-- I don’t like the taste of unadorned sour cream so I would leave this off. 12. Garnish with whole strawberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
