This is for one 12" spring-form pan and is best made the day before

• 3 lbs cream cheese, softened
• 2 cups sugar
• 3 tbsp vanilla extract
• 3 tbsp lemon juice
• 6 eggs
• 2 doz (24) Lorna Doone Shortbread Cookies
• 8 oz melted butter
• 3 oz brown sugar
• 1 tsp cinnamon
• 1 cup Irish Cream
• dash of salt
• non-stick cooking spray

For the Ganache

• 6 oz chocolate chips
• 6 oz heavy cream
• 2 oz coffee
• 1 tsp vanilla extract
• pinch of cinnamon

1. Preheat oven at 350 degrees
2. Place cookies in a plastic baggie and break apart with mallet.  Place in a bowl with brown sugar, cinnamon, a pinch of salt and melted butter.  Press down crust mix into the base of the spring form pan until evenly distributed
3. Bake at 350º degrees for 10 minutes.  Remove and cool
4. Place cream cheese in mixing bowl with paddle and whip with sugar until fluffy, continually scraping down the sides
5. Add extract, lemon juice, pinch of salt  and eggs one at a time.  Whip for 3 more minutes
6. Add half of cream cheese batter into the spring form pan. Spread out evenly
7. Add Baileys to remaining half of cream cheese batter, mix well, then add to spring form pan
8. Bake at 350º until solid, about 40 minutes.  Let cool overnight
9. Serve with berries and whipped cream

Make the Ganache

1. Add 6 oz steeped heavy cream to 6 oz chocolate chips and stir to melt
2. Add 2 oz coffee, 1 tsp vanilla extract and a pinch of cinnamon and stir to combine