Desserts - Irish Coffee Cheesecake (Serves 10 or more)

Oatmeal Crust
1/2  12 1/2 oz. package crisp oatmeal cookies
1 T dark brown sugar
1/4 t cinnamon
3 1/2 T well0chilled unsalted butter, cut into small pieces

Preheat oven to 325 F.  Lightly butter 9" springform pan. Finely grind cookies-cinnamon in food processor.  Add butter and process until crumbs hold together.  Press into prepared pan, covering bottom and extending 1 1/2" up sides.  Bake until crust darkens slightly, about 8 mins.  Cool completely.

Coffee Filling
24 oz. cream cheese, room temp
1 cup + 2 1/2 T firmly packed dark brown sugar
4 eggs, room temp
2 T + 2 t coffee liqueur
1/2 t vanilla
5 t instant espresso powder
7 T Irish whiskey (Jamesons)
Preheat oven to 325 F.  Blend cream cheese and sugar in processor until smooth, stopping occ to scrape down sides of bowl.  Mix in 1 egg, liqueur and vanilla.  Disolve espresso powder in whiskey in large bowl.  Stir in cheese mixt. Whisk in remaining 3 eggs, 1 at a time.  Pour filling into cooled crust.  Bake until outer 2 " of cake are firm and slightly puffed, about 45 mins (centr will appear moist and edges may crack slightly). Cool to room temp on rack.  Refrigeratee until well chilled.  Cover with plastic wrap and let mellow for 1-2 days.

Topping
3/4 t instant espresso powder
1/2 t sugar
1 T whipping cream
1 1/2 cups chilled whipping cream
2 T sugar
Chocolate coffee beans
Dissolve instant espresso powder and 1/2 t sugar in 1 T cream in small bowl. Beat 1 1/2 c. cream and 2 T sugar in large bowl until peaks form.  Fold in espresso mixture.  Spread on chilled cake before serving.