I would like to make a Baily's Irish Cream cake but not sure if I should buy the Original or the Vanilla Cinnamon Bailey's. The recipes online just says use Bailey's Irish Cream. Are they referring to the original?
Preheat oven to 350. Mix all ingredients in small bowl. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 ¾-inch-high sides. Bake until brown, about 8 minutes. Transfer to rack and cool. Maintain oven temp.
Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream and Irish cream liqueur. Add eggs 1 at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes. Transfer cheesecake to rack and cool 10 minutes. Maintain oven temp.
Meanwhile, prepare topping:
Mix sour cream and ¼ cup sugar in bowl until smooth. Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.
Combine berries in large bowl. Season to taste with sugar. Release pan sides from cheesecake. Cut cheesecake into wedges and serve with berries.