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Preheat oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 6-inch springform pan.
In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the Irish cream liqueur and vanilla extract until fully incorporated. Fold in the sour cream.
Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.
Bake for 45-50 minutes, or until the center is set and the edges are lightly browned.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cooled cheesecake before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 8 servings
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