Ingredients

• 1 cup chocolate Oreo cookie crumbs
• 1 1/2 tablespoons sugar
• 3 tablespoons melted butter
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened (i use the lite brand)
• 1/2 cup sugar
• 2 eggs
• 1/4 cup Baileys Irish Cream (you may add more if you like a really strong Irish cream flavour)
• 1 teaspoon vanilla
• 1 -2 semi-sweet chocolate baking square, melted

Instructions

1. For the crust:.

2. Mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350ºF for 7-10 minutes. (Bake at 325°F for 7-10 minutes if using dark nonstick springform pan.) Set crust aside and let cool while preparing the filling.

3. For the Filling:.

4. Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).

5. Gradually beat in sugar.

6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

7. Blend in Baileys and vanilla.

8. Pour about 1/3 mixture into a bowl and stir in melted chocolate.

9. Pour half of plain mixture into prepared pan.

10. Drizzle with half the chocolate mixture. Repeat layers.

11. Make a marbled design by gently swirling batter with a knife.

12. Bake 7 minutes at 425ºF, then 45 to 60 minutes at 250ºF or until center is almost set.(If using dark nonstick springform pan, bake 7 minutes at 400°F, then 45 to 60 minutes at 250ºF or until center is almost set.

13. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

14. Refrigerate overnight.