Baileys Chocolate Chip Cheesecake

Ok, so I just made the Bailey's Chocolate Chip Cheesecake. It is currently in the oven for the next hour. Once it comes out of the oven, I will make the topping. I was not able to procure a spring-form pan, so I used a pie pan. Once I added the filling, I had a bit left over. This is either b/c the crust was too thick or my pan was too small. I am leaning towards a little bit of both. Most cheesecake has a decent sized amount of filling, I fear that this one will be a bit puny compared to that. I also was a little worried when I saw that some of the cream cheese had stuck to the side and did not blend as well as I had hoped....Heres hopping it all went well!!

Here is the recipe:

Ingredients:
Crust
Non-stick vegetable oil spray
2 cups crushed McVities digestives* (I substituted graham crackers for these)
1/4 cup sugar
6 tablespoons Irish butter* melted (I used regular butter)

Filling
2 1/4 pounds cream cheese, room temperature (I used a little less than this)
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream Liqueur
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

Topping
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder (I am going to use a instant mocha cappuccino instead)

Garnish
Chocolate curls or shavings

Method:
1. Pre heat oven to 325 degrees
2. Coat 9-inch diameter spring-form pan with non-stick vegetable oil spray
3. Combine digestives and sugar in pan; stir in the butter
4. Press the mixture into the bottom and 1 inch up sides of pan
Bake until light brown about 5 minutes. Remove from oven (keep oven turned on to 325 degrees)
5. Using an electric mixer, beat cream cheese until smooth
6. Gradually mix in sugar, then beat in eggs 1 at a time. Add Baileys and vanilla
7. Sprinkle half of chocolate chips over crust
8. Spoon filling into crust; sprinkle with remaining chocolate chips
9. Bake until puffed, springy in the center and golden brown - about 1 hour and 20 minutes. Cool completely
10. Beat cream, sugar and coffee powder until peaks form; spread mixture over top and sides of cooled cake. Garnish with chocolate curls or shavingsfrom a bitter-sweet chocolate bar. Refrigerate until serving time. Refrigerate any leftovers.

Ok so the cheesecake is done....and iced. I topped it off with chocolate chips. Using a pie pan was the total wrong move. When I pulled it out of the oven it looked like a weird muffin mushroom thing. Then when I managed to get it out of the pan (so I could ice it), it had shrunk a bit and looked kind of like a flat smooshed pancake with a muffin top.....I made extra whipped topping (thank goodness!) and was able to conceal most of the damage....