Irish Cream Cheesecake


1½ cups crushed Mint Oreo cookies
3 Tablespoons melted butter
4 pkg. (8 oz. each) lower fat Cream cheese, softened
1 cup sugar
3 Tablespoons flour
1 cup lower fat sour cream
½ cup Irish cream liqueur (like Bailey’s)
4 eggs
Garnish: Candy shamrock – use 4 sugar coated candy mint leaves


Heat oven to 325°. Combine crushed cookie crumbs and butter; press onto bottom of 9” springform pan. Bake 10 min. Wrap bottom and up sides with foil.

Beat cream cheese, sugar and flour until blended. Add sour cream and liqueur and when mixed well add eggs, one at a time, incorporating each on low speed (do not whip). Pour over crust

Place cheesecake in a larger pan, filled with water to half way up sides of cheesecake. Bake for 1 hour and 10 – 15 min. (insert a knife in center – it should no longer be liquid). Run a knife around the side of cake; cool on a rack. Refrigerated at least 4 hours. Remove sides before serving. Makes 16 servings

Garnish with candy shamrock: With rolling pin, flatten candy mint leaves – cut 3 with a small heart shaped cookie cutter; cut 4th into a curved stem. Stick them together to form the shamrock and place on center of the cake.