I made this a while back. I pieced a recipe together from three or four different sources. I was very happy with the creaminess of the filling, due partly to the water bath. The one thing I did notice is that the flavor of the Bailey's was a bit harsh for my taste. But the second day it was wonderful, so I think it's a recipe that benefits from a bit of aging - or cut back on the Bailey's. Incredibly rich and will serve a large group. Just a sliver is plenty. Bailey's Irish Cream & Double Chocolate Cheesecake Serving Size : 12 (at least) Categories : Desserts  Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/3 cups chocolate wafer cookie crumbs -- (about 18 wafers) 2 tablespoons sugar 1/4 cup butter -- melted Filling: 1 1/2 pounds cream cheese -- room temperature 3/4 cup sugar 3 eggs -- room temperature 1/3 cup Bailey's Irish Cream 1 teaspoon vanilla 3 ounces white chocolate -- chopped fine (preferably Callebaut) Topping: 1 1/2 cups sour cream 1/4 cup powdered sugar 1 1/2 ounces white chocolate -- grated Butter 9-inch springform. Butter sides and bottom. Put parchment around insides (not bottom). Wrap pan in heavy-duty foil and tie with kitchen string. Preheat oven to 325°. Mix crumbs, sugar and melted butter. Pat into bottom and up sides (as far as they'll go) of springform. Mix cream cheese and sugar. Use lower speed of mixer. Do not over-aerate. Meanwhile, blend eggs, Bailey's, vanilla. Gradually add to cream cheese mixture. Stir in chopped white chocolate. Pour into pan. Place pan in a larger pan in oven. Pour in hot water no more than halfway up the sides. Bake approximately 60 minutes, until the cheesecake is set. Remove from oven. Leave in water about 15 minutes. Then remove pan and cool on rack. Mix sour cream and powdered sugar and spread on cheesecake. Refrigerate at least 6 hours. Sprinkle chocolate and additional cookie crumbs (if desired). Serve. Carol

LOL, now this is an interesting discussion. I won't add an opinion because I don't like any of them, but I'm thinking I might be able to choke it down if it were mixed with coffee, cream, almond, vanilla and chocolate! I know, the Irish side of my family would be disappointed in me. (grin) My Great-great-great-great Grandmother, Bridget Murphy, would have approved of the Jameson's, I have a feeling. My Native American Great Grandmother would have said that we should stay away from it all! Annie

I adore Irish Cream, on the rocks. It's my drink of choice. I can honestly say, I don't care for Bailey's Irish Cream, lucky for me, coz that stuff is expensive! In my area they sell a brand name called Ryan's. Sells for half the price of Baileys and tastes better to me. Now I'm going to check out that recipe.

I got my SDLMR from Burlington. She sent beautiful roses. The shipping was fast and reasonabley priced.( I do only live 5 hours away) Somehow I think she gets things right. It's the vigorous one I'm after, that's for sure. I will look up both possibilities and try to determine which one I have. As for your magic mix, Nic, I am really impressed so far. I love having a wheelbarrow full ready for a quick potting up. I got a little carried away with ordering, so it's great to just be able to pot up a band or two at a time when time and energy permits. You may remember that my Homedepot didn't carry the dehydrated manure. I ended up buying some on Amazon so that at least some bands followed your recipe exactly. (Anything in a square container used the Bovung dehydrated manure) The one thing I did different was to add moisture crystals to each container. Things can dry out rather quickly here. I even went to Starbucks and collected bag after bag of used grounds and used them as mulch.. So I tried to follow your method as closely as possible. You have really helped me along. Thank you, Lisa Ozmelodye, thank you, that's good to know. I see that you garden in a warm climate as well. What coffee roses do you grow? Do most cope with the heat alright? Lisa