• Preheat the oven to 325 degrees. Apply three pieces of foil large enough to fully cover the bottom (outside) and outside sides of a 9-inch springform pan; apply firmly to the outside of the pan to prevent water seeping into the pan during the water bath baking. Grease the inside of the pan with butter or non-stick cooking spray.

Instructions for the crust:

• In a mixing bowl combine the graham cracker crumbs, melted butter and granulated sugar. Stir together; the mixture should be similar to wet sand in texture.
• Spoon the mixture into the prepared pan. Using fingers followed by a flat bottom glass, press the crumb mixture evenly into the bottom of the pan.

Instructions for the filling:

• Using a mixer, beat the cream cheese at medium speed until smooth (do not overmix). Mix in eggs one at a time until blended in.
• Gradually add the sugar, beating at medium speed for 1-2 minutes until smooth and creamy.
• Add the sour cream, Baileys, Irish whiskey, coffee and vanilla extract at slow speed to integrate with the cream cheese mixture; increase speed to medium for another minute. The mixture should be silky and smooth.
• Spoon the filling into the prepared crust. Place the cheesecake in a roasting pan and fill pan with boiling water until halfway up the side of the springform pan. Bake for 50 minutes; the cheesecake will still be jiggly but will continue to firm up.
• Turn off the oven, leave the door closed and leave the cheesecake in the oven for 1 hour.
• Remove the cheesecake from the roasting pan and remove the foil. Gently run a knife around the outside of the cheesecake to allow it to easily separate from the pan as it cools. Place on a cooling rack until it reaches room temperature; 1-2 hours.
• Prepare a piece of foil to loosely cover the cheesecake. Poke a few holes in it with a knife or bamboo skewer; this will allow any remaining condensation from the chilling to escape and not drip back onto the cheesecake. Chill for at least four hours and preferably overnight. Run a knife around the outside of the cake before loosening the springform pan sides and gently removing the outer ring.
• To prepare the chocolate curl topping: Using a vegetable peeler, applying medium pressure run the peeler down the length of the chocolate bar to form curls. Heap the chocolate curls in the middle top of the cheesecake.
• To cut cheesecake: Fill a tall glass or jar with hot water. Run a long knife under hot water and wipe dry. Slice the cheesecake dipping the knife in the hot water and drying it in between cuts.