Mary McGuinness, Cleveland bookseller and author, offered me this contribution, and made it for me to taste. If Megan Donaghue has her way she'll add it to the Whiskey Island Saloon menu.

Mary McGuinness’s Chocolate Chip Irish Cream Cheesecake

(Serves as many as win the fight for a slice of this decadent dessert.)
CRUST:
Nonstick vegetable oil spray
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) butter, melted

FILLING:
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Irish Cream
1 tablespoon vanilla
1 cup semisweet chocolate chips

For crust: Preheat oven to 325 degrees.
Coat 9 inch diameter springform pan with nonstick spray. Combine crumbs and sugar in pan. Stir in melted butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes.

For filling:
Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Add eggs one at a time, beating well after each addition. Blend in Irish Cream and vanilla. Sprinkle half the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.

You may top with sweetened whipped cream flavored with a little coffee powder for extra for extra fun and calories. Emilie plans to try this with low fat cream cheese. Half butterscotch and half chocolate chips might be a nice variation. Yum!