IRISH SATIN CHEESECAKE

Serves: 10 to 12

1 cup (250 mL) graham wafer crumbs 3 tbsp (45 mL) sugar 3 tbsp (45 mL) butter, melted 24 oz (680 g) cream cheese, softened 1 cup (250 mL) sugar Dash salt 4 eggs 1/3 cup (80 mL) Irish cream liqueur 2 tsp (10 mL) vanilla 1 cup (250 mL) sour cream Sour cream topping (see below)

1. Combine crumbs, 3 tbsp (45 mL) sugar and melted butter. Press mixture into bottom and 1 inch (2.5 cm) up sides of a greased 9-inch (22.5-cm) springform pan. Refrigerate until ready to use.

2. To prepare filling, use medium speed and beat together cream cheese, 1 cup (250 mL) sugar and salt until fluffy.

3. Beat in eggs, one at a time. Beat in liqueur and vanilla. Using low speed, beat in sour cream just until blended. Spoon filling into prepared crust.

4. Bake at 350 F (175 C) for 60-65 minutes or until filling is set. Remove from oven and turn it off.

5. Spread sour cream topping over cheesecake; return to oven. With door closed, let cheesecake stand for 45 minutes.

6. Remove from oven and immediately run a knife around sides of pan to loosen. Cool on a rack.

7. Cover and refrigerate for 8 hours. Slice cheesecake with a hot wet knife. Do not freeze.

Sour cream topping: 1 cup (250 mL) whipping cream, 2 tbsp (30 mL) sour cream, 1 tbsp (15 mL) icing sugar. Beat together all ingredients until stiff peaks form.