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1
Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
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2
In a mixing bowl, combine the two crust ingredients; mix well.
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3
Press in the bottom and up the sides of the pan; set aside.
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4
In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
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5
Add eggs, one at a time, beating well after each addition.
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6
Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
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7
Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
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8
Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
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9
Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
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10
Cover, then refrigerate for at least three hours before serving.
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11
Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
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12
If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).
