Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar for the crust. Press mixture evenly into the bottom of the prepared springform pan.
• Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat softened cream cheese and granulated sugar until smooth.
• Beat in eggs one at a time, mixing well after each addition.
• Stir in Baileys Irish Cream, sour cream, vanilla extract, and flour until just combined.
• Pour filling over the prepared crust.
• Bake for 60-75 minutes, or until the center is almost set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
• To make the glaze (optional): whisk together powdered sugar, Baileys Irish Cream, and melted butter until smooth. Drizzle over the chilled cheesecake before serving.