Irish Cream Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
1/3 c. granulated sugar
6 Tbsp. butter, melted

Pudding Mixture:
1 (4 serving size) pkg. French vanilla pudding mix
1/3 c. granulated sugar
1 c. Irish cream liqueur
1/2 c. milk
3 (8 oz.) pkg. cream cheese, softened
3 eggs

Topping:
1 Tbsp. Irish cream liqueur
1 c. dairy sour cream
3/4 c. sifted powdered sugar

Combine the graham cracker crumbs, the 1/3 cup granulated sugar and butter; press into bottom and 2 1/2-inches up sides of a 9-inch springform pan.
In a small saucepan, combine pudding mix and the granulated sugar; stir in Irish cream liqueur and milk. Cook and stir until thickened and bubbly. Remove from heat. Pour into bowl. Cover the surface of the pudding mixture with clear plastic wrap and cool.

In a large mixer bowl, beat softened cream cheese until fluffy; add eggs and beat until well combined. Add the pudding; blend well. Pour into crumb-lined springform pan and bake in a 375 degrees oven for 50 minutes or until knife inserted just off center comes out clean.

Combine sour cream and the powdered sugar with 1 tablespoon Irish cream liqueur. Spread on top of cheesecake. Return cheesecake to oven for 2 minutes. Cool to room temperature. Store in refrigerator. If desired, garnish with banana slices and chocolate curls just before serving. Makes 12 servings. Enjoy!

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