A popular cheesecake that I've made for many occasions.
4 T melted butter
2 cups graham cracker crumbs
1/2 cup granulated sugar
Preheat oven to 325 degrees. Grease the bottom and sides of a 10 in springform pan with butter. Mix melted butter, crumbs and sugar together and press into the bottom and up one inch on sides of pan.
2 1/4 pounds cream cheese, room temperature
1 1/2 cups granulated sugar (C and H or other "pure cane" sugar)
5 large eggs, room temperature
1 tsp pure vanilla extract
1 cup Bailey's Irish Creme
2 T. instant espresso powder (look for Medaglia d'oro in the green and red jar)
In mixer with paddle beater, beat cream cheese until smooth. Add sugar a little at a time, scraping down sides of bowl frequently, until smooth. Be sure batter is totally smooth. Add eggs one at a time (break each into a small bowl first), scraping after each egg is added. Beat on medium speed until mixure is smooth. Meanwhile, dissolve espresso powder in Bailey's. Beat in vanilla and Bailey's/espresso mixture just until blended. Pour batter into prepared pan and bake in preheated oven for 75 minutes. Remove from oven and place on wire rack. Let cool at room temperature. Once completely cool, remove from pan and refrigerate.