Irish Cream Cheesecake

Well, St. Paddy's Day is right around the corner and for some reason we are cornering the market on Bailey's at my house.  We have a party to go to on Saturday night so I am putting Chris in charge of making this.  I will have to remind him to take some photos too!

1 C. graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. melted butter
3 8oz. packages cream cheese
1 C. granulated sugar
2 tsp. vanilla
1 C. sour cream
1/3 C. Irish cream liqueur
4 eggs
1 C. sour cream
1/4 C. granulated sugar

Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature

Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.