Drunken Leprechaun Cheesecake

This is a great one to make for St. Patrick's Day, or any time of the year, for that matter.

CRUST:
3/4 cup finely crushed chocolate wafer cookies
1 Tbsp. flour
5 Tbsps. melted butter

Spray a 9-inch springform pan with cooking spray. Combine the above ingredients and place in the bottom of the springform pan, pressing down with fingers to coat the bottom of the pan. Bake in a 375-degree oven for 10 minutes. Remove from oven. Turn the heat down to 325-degrees.

FILLING:
24-oz. softened cream cheese
1/4 cup sugar
3 large eggs
1 can sweetened condensed milk
1/2 to 3/4 cup 'Bailey's Irish Cream' ( no substitutes!!!)

Combine softed cream cheese and sugar in an electric stand mixer fitted with a paddle. Add eggs, one at a time, scraping down the sides of the bowl after each incorporation. Add the sweetened condensed milk, and 1/2 cup of the Irish Cream. Taste the batter, and if you think it needs to be more "Irish Creamy", add another 1/4 cup. Pour into the springform pan, and bake in a water bath, filling the water halfway up the side of the pan. Bake for 1 hour at 325-degrees. DO NOT open the oven door. After 1 hour, turn the oven down to 250-degrees, and bake for an additional hour. Turn the oven off, and allow to sit in the oven for 1/2 hour.
After the cake has cooled on a wire rack, you may want to embellish it more by topping it with melted chocolate or served with a topping of whipped cream. It is great just on it's own as well.