Baileys Cheesecake

First, preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Next, combine cracker crumbs and three tablespoons of sugar in a bowl with some melted butter; press the mixture firmly into the bottom of a 9-inch springform pan that has two and three-quarters inch high sides. Bake the crust in your preheated oven until it turns golden brown, taking around eight minutes to achieve this. Remove the crust from the oven and let it cool completely on a rack.

Meanwhile, prepare the filling by blending cream cheese with one cup of sugar and some vanilla in a large bowl using an electric mixer until everything is well combined. Now, add one cup of sour cream and a splash of Irish cream liqueur to the bowl, beating just until they're fully incorporated. Add eggs one at a time, mixing them in just until they're combined.

Pour the filling over the crust you prepared earlier. Now, bake the cheesecake in your preheated oven until the edges are puffed up and the center no longer moves when you shake the pan, taking around one to one and a half hours. Remove the cheesecake from the oven and let it cool for ten minutes on a rack.

Before you put the cheesecake in the oven again, mix one cup of sour cream with a quarter cup of sugar in a small bowl until it's smooth. Now, press down the edges of the cheesecake and spread the sour cream mixture evenly over the top. Bake the cheesecake in your preheated oven for another ten minutes. Remove it from the oven and let it cool completely on a rack.

Finally, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for at least eight hours or overnight.