| 1 | For crust: preheat oven to 325°F. |
| 2 | Coat a 9 inch springform pan with vegetable cooking spray. |
| 3 | Combine crumbs and sugar in pan. |
| 4 | Stir in butter. |
| 5 | Press mixture into bottom and 1 inch up the sides of the pan. |
| 6 | Bake until light brown, usually about 7 minutes. |
| 7 | Maintain oven temperature at 325°F. |
| 8 | For filling: beat cream cheese until smooth with and electric mixer. |
| 9 | Gradually add sugar, then eggs one at a time, then bailey"s and finally the vanilla. |
| 10 | Sprinkle half of the chocolate chips over crust. |
| 11 | Spoon in filling. |
| 12 | Sprinkle with remaining chocolate chips. |
| 13 | Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. |
| 14 | Cool cake completely in refrigerator. |
| 15 | For cream: beat cream, sugar and coffee powder until peaks form. |
| 16 | Spread mixture over cooled cake. |
| 17 | Garnish with chocolate curls. |
