Irish Whiskey Cheesecake

I made this recipe from the Junior League of Memphis cookbook Heart and Soul for our church Saint Patrick's Day party. I'm not a big fan of coffee flavored desserts, but apparently those that are really enjoyed this dessert. So I'm sharing the recipe and it's source.

This spirited dessert tastes best 1 or 2 days after preparation, giving the flavors time to blend and mellow. Serve it in fairly small portions--it's wonderfully rich!

1 1/2 cups finely crushed vanilla wafers
1/4 cup finely chopped walnuts or pecans
1 1/4 cups packed dark brown sugar, divided
1/2 tsp ground cinnamon
1/4 cup butter, melted
24 ounces cream cheese
4 eggs, room temperature
2 tbs coffee liqueur
1/2 tsp vanilla
5 3/4 tsp instant espresso powder, divided
1/2 cup Irish whiskey
1 1/2 cups plus 1 tablespoon heavy cream, divided
2 tbs sugar

1. Preheat the oven to 325. Lightly butter a 9-inch springform pan. For crust, in a small bowl, combine finely crushed wafers, nuts, 1 tablespoon of the brown sugar, and the cinnamon. Stir in butter. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake about 8 minutes or until lightly browned. Cool thoroughly.

2. For filling, in a food processor bowl or in a large bowl using an electric mixer, combine cream cheese and remaining 1 cup plus 3 tablespoons brown sugar. Process or beat until smooth, stopping to scrape sides of bowl occasionally. Mix in one egg, the coffee liqueur and vanilla.

3. In a small bowl, dissolve 5 teaspoons of the instant espresso powder in the whiskey. Stir into cheese mixture. Whisk in remaining eggs, one at a time. Pour filling into cooled crust. Bake at 325 about 45 minutes or until outer 2 inches of cake are firm and slightly puffed. (Center will appear moist and edges may crack slightly.) Cool to room temperature on rack. Cover and chill at least 4 hours.

4. For topping, dissolve remaining 3/4 teaspoon espresso powder in 1 tablespoon of the heavy cream. In a small bowl, beat the remaining 1 1/2 cups heavy cream and the sugar with an electric mixer until soft peaks form. Fold in espresso-cream mixture.

5. To serve, spoon topping over chilled cheesecake.

Serves 12-16.