I'm going to an Irish dinner this weekend (corned beef and cabbage main course, of course!), and need to take a dessert. It'll be one of several desserts. It has to travel well, as I have a 2 hour drive, and shouldn't be something that needs to be served warm.

Any thoughts of what would go well with this meal and the travel restrictions?

Ann

Process graham crackers in food processor until finely ground. Ad butter; process until mixed. Press over bottom of 9" springform pan. Bake in a preheated 350° oven for 8 minutes or until golden brown. Cool on wire rack.
Beat cream cheese & sugar in mixing bowl until smooth. Beat in flour & eggs 1 at a time. Blend in sour cream, Irish Cream & vanilla. Pour over crust. Bake at 350° for 10 minutes. Reduce oven temperature to 250°. Bake 40 minutes longer. Turn off oven. Let cheesecake stand in closed oven for 1 hour.
Loosen cheesecake from side of pan; do not remove pan. Chill overnight.
Bring cream to a simmer in heavy saucepan. Add semisweet chocolate. Heat over low heat until melted & smooth, stirring constantly. Cool to lukewarm.
Place cake on rack placed on baking sheet. Remove side of pan. Pour chocolate glaze over top; spread over top & side with spatula. Chill until set. Remove to serving plat. Top w/chocolate curls, if using.