Cheesecake au Baileys

http://bakerstreet.tv/2013/03/cheesecake-au-baileys/

Ingredients
For The Crust:
½ cups oreo cookies (approx 100 grams)
1 tablespoon butter, melted

For The Filling:
226 grams or one 8-ounce packages of cream cheese, softened
⅓ cup sugar
1 egg, room temperature
¼ teaspoon vanilla
¼ cup baileys


Heat oven to 350 with oven rack in middle. Lightly grease sides of your springform pan.

For The Crust: Combine oreo cookies and melted butter in the food processor till it forms fine crumbs. Press crumbs into bottom of prepared pan.

For The Filling: Beat cream cheese in bowl with a mixer on medium speed until creamy and free of lumps. Scrape down sides of bowl. Gradually add sugar, scraping sides of bowl occasionally, and beat until smooth.

Reduce mixer speed to low and add egg. (See note)

Add vanilla and baileys and beat just until smooth.

Pour the batter into crust and smooth the top.

Bake 35 to 40 minutes or until cake at the edges is set and center still jiggles. Turn off the oven and let the cheesecake remain in the oven for an hour.

Remove cheesecake from oven.

Run a small metal spatula around the edge to help prevent cracks. Let it cool to room temperature before refrigerating. Plan to refrigerate for at least 4 hours.

To serve, release sides of springform pan and place cheesecake on serving plate. Dip knife into warm water and wipe dry before cutting slices.