Irish White Chocolate Cheesecake with Almond Brown Sugar Crust`

The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate.

Ingredients

For The Crust:

• 1 1/4 Cup Almond Flour
• 1/4 Cup Tightly Packed Dark Brown Sugar (1.5 Ounces)
• 4 Tablespoons Unsalted Butter, Melted
• 1/4 Teaspoon Cinnamon
• 3½oz grated chocolate

For The Filling

• 24 Ounces (3 Eight-Ounce Packages) Cream Cheese
• 1 Cup Sugar
• 2 Tablespoons Cornstarch
• 2 Teaspoons Vanilla Extract
• 2 Tablespoons Bailey’s Irish Cream
• 12 Ounces White Chocolate, Melted
• 2 Cups Sour Cream
• 3 Large Eggs

For The Topping:

• 1 Cup Sour Cream
• 3 Tablespoons Sugar
• 1/2 Teaspoon Vanilla Extract

Instructions

For The Crust:

1. Position The Rack In The Middle Of The Oven And Preheat The Oven To 325 Degrees.
2. Grease The Bottom And Sides Of A 9″ Springform Pan.
3. Combine The Almond Flour, Brown Sugar And Melted Butter In A Small Bowl And Mix Until Thoroughly Combined.
4. Press The Mixture Into The Bottom Of The Springform Pan.
5. Bake For 15 Minutes.
6. Cool To Room Temperature Before Adding Filling, About 30-45 Minutes.

For The Filling And Topping:

1. Position The Rack In The Middle Of The Oven And Preheat The Oven To 325 Degrees.
   Fill A 9 X 13 Inch Pan With About 1 Inch Of Hot Water And Place It Into Oven.
2. In The Bowl Of An Electric Mixer Fitted With The Paddle Attachment, Beat The Cream Cheese On Medium Speed Until Smooth, Scraping Side And Bottom Of Bowl Frequently To Ensure That No Lumps Remain. Tip: DO NOT Overbeat Cheesecake Batter; Beating At A Lower Speed Guarantees A Denser, Smoother Cheesecake!
3. Turn The Mixer Down To Low Speed. Add The Sugar And Beat Just Until Incorporated. Scrape Down The Bowl.
4. Add The Cornstarch. Beat On Low Speed Until The Cornstarch Disappears.
5. Add The Vanilla And Bailey’s Irish Cream. Beat On Low Speed Until Combined. Scrape Down The Bowl.
6. Add The Sour Cream. Beat On Low Speed Until Combined And There Are No Lumps. Scrape Down The Bowl.
7. Add The Melted White Chocolate.
8. Add The Eggs. Beat On Low Speed Until Combined.
9. Place The Springform Pan (Now With A Cooled, Parbaked Crust) Into A Large Oven Bag Or Crock Pot Liner. Push Down The Sides Of The Bag So The Top Of Pan Is Completely Open. Use Foil To Hold The Bag In Place If Necessary.
10. Place The Cheesecake Into The “Water Bath” In The Oven. Check The Level Of Hot Water; It Should Come Halfway Up The Side Of The Cheesecake Pan. Add More Water If Necessary, But Do Not Let The Pan Float.
11. Bake For 35 To 45 Minutes Or Until You See A Three-Inch Wobbly Spot In The Middle Of The Cheesecake.
12. While The Cheese Cake Bakes, Prepare The Topping. In A Small Bowl, Whisk Together The Sour Cream, Sugar And Vanilla.
13. When The Cheesecake Is Almost Done, Spoon The Topping Over The Cake, Spreading It To The Edge Of Pan. Bake 5 Minutes More. Tip: Do This While The Cheesecake Is Still In The Oven. DO NOT Try To Remove It From The Oven For This Step.
14. Turn Off The Heat And Leave Cheesecake In The Warm Oven With The Door Ajar For One Hour.
15. Remove From The Oven By Taking The Cheesecake Pan Out Of Water Bath, And Setting It Aside On A Cooling Rack. Remove The Bag And Any Aluminum Foil. Run A Small Knife Around Sides Of Cake And Leave It To Cool Completely. DO NOT Remove The Outer Ring.
16. Once, The Cheesecake Has Cooled, Cover The Pan With Plastic Wrap And Place It In The Refrigerator For At Least 6 Hours To Overnight.

To Assemble:

• Remove the plastic wrap and cover the top with chocolate shavings.
• Remove the outer ring and serve.