Irish Coffee Cheesecake

Crust:
1 1/2 cups Oreo or oatmeal cookie crumbs
1/4 teaspoon cinnamon
2 teaspoons butter

Filling:
24 ounces cream cheese, at room temperature
1 cup plus 3 teaspoons dark brown sugar, firmly packed
4 eggs
3 teaspoons coffee liqueur
1 teaspoon vanilla extract
3 teaspoons instant espresso or instant coffee
3 teaspoons Irish whiskey

Topping:
1/2 teaspoon instant espresso or coffee
1/2 teaspoon sugar
1 teaspoon whipping cream
1 1/2 cups chilled whipping cream
2 teaspoons sugar

Heat oven to 325 degrees F. Lightly butter a 9-inch springform pan. Cover bottom with parchment paper, then lightly butter paper and sides of pan.

Process cookies with cinnamon and butter and press into prepared pan, covering bottom and about 1 1/2 inches up the sides.

Process cream cheese and sugar, stopping to scrape down sides of the bowl. Mix in 1 egg, liqueur, and vanilla extract.

Dissolve espresso or coffee in whiskey and stir into cheese mixture. Add remaining 3 eggs. Pour into crust. Place springform pan on cookie sheet and bake for about 45 minutes until outer 2 inches are firm and slightly puffed, though center will appear moist and edges may crack slightly. Cool to room temperature on rack. Refrigerate until thoroughly chilled. Best if allowed to mellow for two days.