Irish Cream Cheesecake with Whiskey Caramel

Steps

• 1

  Put the cookies in a food processor and pulse until crumbled. Melt butter and mix. Spread on a tart pan or springform and bake 10 minutes at 350°F. Remove from oven and allow to cool.
• 2

  In a food processor, pulse the cream cheese, sour cream, and sugar until smooth. While the machine is on, slowly add the liquor, followed by the eggs one at a time. Pour the filling into the cookie crust and bake about 50 minutes.
• 3

  Chill the cake at least 5 hours or as many as 2 days.
• 4

  Mix the water and sugar and put over high heat. Occasionally shake the pan around but don't stir. Cook about 15 minutes until browned but not burned. No stirring!
• 5

  Add the cream and whisk while the mixture bubbles, but watch out because it will bubble way up the sides of the pot and possibly splatter. This mixture is HOT. Add the whiskey once smooth. Chill.
• 6

  Pour caramel over cake once cooled.
• 7

  Microwave the cream until warm. Add instant coffee and sugar. Chill until cold. Whisk to form whipped cream.
• 8

  Serve cake with whipped cream on the side.