This is Beth of cooking and crafting.

Today we're going to be making an Irish coffee cheesecake U two's best for creative things.

It's cooking and crap Sting.

They can't get our crust Reddi first.

So I am going to combine one cup of profess flower, a tablespoon of ground coffee beans, a table spoon off coco, 1/3 cup of granulated sugar.

So we're just gonna mix all that together.

You know, I was popping.

Contains virus.

With what kind of God would do this?

We'll be using a replacement of the Irish using cold Irish cream.

Bailey's Irish cream?

No, we're gonna cut in a stick or 1/2 of a cup of challenge butter into this mixture.

We're gonna let it come together until it resembles coarse crumbs.

Once that comes together, well, in one yolk, let me get this all together.

We'll come back.

I preheated the oven to 375.

It should boop any second.

Now we're gonna add that Jochen here.

We're just going to spread this into the bottom of from spring for a pen and we're just going to make sure that we spread it out evenly.

This is the first time ever making this kind of a cross.

Usually it's always a graham cracker crust type of, um, crew.

So Heritage's.

Once I get this spread evenly on a little up the sides.

If I can, I will be putting that into the pre heated oven 3 75 for eight minutes.

So this coffee, I guess it's going to be like a shortbread type crust, since that has all the components of a shortbread in it is going in for eight minutes, we'll be I'm going to mix in three packages of challenge cream cheese that would be a total of 24 ounces one and 1/2 No.

Two and 1/2 tablespoons Oh, ground coffee and two tablespoons of all purpose flour were makes us all together, and I also have four eggs, which we will add in one at a time just after this is complete.

So bring you back after the eggs.

I'm not sure if I told you it's four eggs and you're gonna add them.

What did it one at a time, mixing each one in before moving on to the next one.

Sorry, you got my ingredients set up in the wrong position.

So the sugar, which is one in 1/4 cup, should have been added in with the cream cheese on the flower on the coffee beans before the eggs.

I don't think it should affect being, but I'm just telling you, put it in the right order.

Now we're gonna blend in 3/4 cup of sour cream, half a cup of Baileys Irish cream if you don't want to purchase the you know, the alcohol.

Um, you know, they make those coffee mate mixers in the Bailey Irish thing, So go ahead and get some of that and use the same amount.

So that is half a cup and 1/4 cup of espresso brood over here remix all that in on.

I went ahead and I bumped up my oven to 450 degrees.

So go ahead and do that.

So I'm gonna go ahead and pour this into the crust and at the 450 degree temperature, we're gonna bake it for 10 minutes.

After the 10 minutes we're going to bump the cook time.

I mean the temperature down to 250 degrees and bake it for 50 to 55 minutes.

Until it is, it's all set.

The middle should still be a little jiggly.

This smells beautiful.

And I also, um, tasted a little of the batter before it went in.

00 it's so good.

I can barely wait to eat it.

I should add that I used, um, Starbucks via instead of grinding because this is instant and micro ground coffee, so I just took the easy way out.

So this should be a lot lighter, like white with brown speckles in there and probably not as an intense coffee flavor, but that's what I wanted to go after a totally intense home flavor in there.

So you we need to make sure that we cover this, um, let it cool completely, then cover it and refrigerated at least six hours before serving.

What a travesty.

Overnight.

It's just dug a great big hole.

Anyway, I'm going to top this with some white candy shreds.

I found that at Wal Mart because I Irish coffee has a little bit of all foaming top here, and you drink with coffee through the phone.

So I figured this would be a really next edition an Irish coffee.

She's Kate.

Enjoy.

That is absolutely delicious.

I really enjoy the shortbread bottom.

I've never had anything like that before on the bottom of a cheesecake.

And I think you'll like it.

I hope you make it enjoy.

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See you.