Ingredients
2 tablespoons graham cracker crumbs1/2 teaspoon sugar3/4 teaspoon unsalted butter, meltedFILLING:3 ounces reduced-fat cream cheese2 tablespoons sugar1 tablespoon reduced-fat sour cream1-1/4 teaspoons Irish cream liqueur3/4 teaspoon all-purpose flour1/4 teaspoon vanilla extractDash salt2 tablespoons beaten egg2 teaspoons miniature semisweet chocolate chips
Preparation
Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan.
In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes.
Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
