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1
Preheat the oven to 300u00b0F.
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2
(I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
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3
Combine the vanilla wafer crumbs and butter in a small mixing bowl.
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4
Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
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5
Hold this pan in the freezer until ready to fill.
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6
In a large mixing bowl, beat the cream cheese until smooth.
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7
Add the sugar, 1/2 cup at a time, beating well after each addition.
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8
Add the geletin; mix well at low speed.
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9
Add the eggs, one at a time, beating well after each addition.
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10
Stir in the sour cream, Irish Cream and vanilla.
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11
Spoon the mixture over the crust.
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12
Bake at 300 for one hour and fifteen minutes.
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13
DO NOT OPEN THE OVEN DOOR!
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14
Turn off oven, KEEP THE OVEN DOOR CLOSED.
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15
Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
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16
DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
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17
Remove the cheesecake from the oven and carefully remove the springform pan.
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18
Place on a decorative plate and serve at room temperature or chilled.
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19
May garnish with grated semi-sweet chocolate.
