Chocolate chip cheesecake recipe

Preheat oven to 325 degrees F (160 degrees C). Spray a 9 inch spring-form pan with vegetable oil and coat evenly.

Prepare the cheesecake base
In a large bowl combine the cracker or biscuit crumbs, sugar and melted butter until uniform. Press the mixture onto the bottom and 1 inch up the sides of the pan. Bake for 7 minutes, remove from oven and set aside.

Make the filling
In another bowl add the cream cheese and sugar and beat with an electric mixture. Add the eggs, one at a time, beating well after each addition. Stir in the Bailey's cream and vanilla essence and continue beating until the mixture is uniform.

Sprinkle half of the chocolate chips over the cheesecake base, empty the cheese mixture over, then sprinkle with the remaining half of the chocolate chips.

Bake in the oven for 1 hour and 20 minutes.

Remove, place on a wire rack and let cool completely.

Prepare the topping
While the cheesecake is baking beat the whipping cream, sugar and instant coffee powder until stiff peaks form. Spread the mixture over the cake and garnish with the chocolate shavings.

Refrigerate for a minimum of 3 hours before serving.