1 C graham cracker crumbs
3 T butter (melted)
3 T sugar
4 (8 oz) pkg cream cheese, softened
1 C sugar
3 T all-purpose flour
2 t pure vanilla
1/4 C Bailey's Irish Cream
4 large eggs
3/4 C sour cream
4 T all natural strawberry preserves
In a bowl, stir the first 3 ingredients together; press mixture into the bottom of a lightly greased 9 inch springform pan.
Bake at 325 degree oven for 10 minutes; cool on a wire rack; decrease temperature to 300.
In a large bowl, beat the cream cheese, sugar and flour until the mixture is smooth - use an electric mixture on medium speed.
Gradually add in the vanilla and Irish Cream, beating just until blended.
Add in eggs (1 at a time), beating at a low speed just until blended after each addition.
Add in sour cream and strawberry preserves, beating just until blended.
Pour batter into prepared crust.
Bake at 300 degrees for 55 minutes or until edges of cheesecake are set (center of cheesecake will not appear set).
Turn off oven; let cheesecake stand in oven 30 minutes; remove cheesecake from oven.
Cool completely on a wire rack; cover and chill 8 hours.
Gently run a knife around the edges of cheesecake to loosen.
Release and remove sides of pan.
Garnish with whole fresh strawberries.
Not a NESTLÉ®-tested recipe.