Irish Cream Cheesecake

For the crust, lightly grease a 10-inch springform pan with butter and use sliced almonds to form the crust to cover the bottom of the pan. (I do this because I do not like thick graham cracker crusts.)

In a large bowl, combine cream cheese and sugar. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Stir in Irish Cream and vanilla extract. Pour cream cheese mixture over the crust in the springform pan.

Bake at 350 degrees F for 15 minutes. Lower the oven temperature to 200 degrees F and bake for 2 hours or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 to 2 hours. Chill, uncovered, overnight. (I know this seems like a long time to bake the cake, but it is the best way not to get cracks in the cake.)

Before serving, put caramel toping on top and then crushed two Heath bars to garnish on top.