Don and Marion Murphy’s annual St. Patrick’s Day event starts with cooking up 3,000 pounds of corned beef, continues with keiki activities, lots of eating, drinking and live music, and ends with a donation to local charities.

The Murphy’s Bar & Grill’s Saint Patrick’s Day Block Party is at 4 p.m. Sunday in the parking lot at the corner of Merchant Street and Nuuanu Avenue (keiki activities run noon to 3 p.m.). It will feature the corned beef, steamed clams, fresh salmon, fresh oysters, lamb shank, grilled steak, calamari, shrimp and Marion Murphy’s Irish Whiskey Cake and Bread Pudding With Irish Whiskey Sauce.

The Murphys have organized the block party for more than 30 years.

For details, visit murphyshawaii.com Opens in a new tab.

Here, Marion Murphy shares a recipe for cheesecake turned extra decadent with Bailey’s Original Irish Cream.

BAILEY’S CHEESECAKE

By Marion Murphy

• 24 ounces cream cheese
• 1-1/3 cups sugar
• 4 eggs
• 1/4 cup sour cream
• 1/4 cup heavy whipped cream
• 1/2 cup Baileys Original Irish Cream

>> Crust:

• 1-1/3 cups chocolate graham crackers
• 1/3 cup sugar
• 6 tablespoons melted butter

Heat oven to 325 degrees.

To make crust, blend crackers and sugar in food processor until well mixed.

Add butter and mix in small bowl with spatula until crumbs are moistened with butter.

Cover cardboard disc with foil and place in 10-inch springform pan. Press crust down on foil-covered cardboard.

Cut two large sheets of heavy-duty foil and cover springform pan completely, making sure foil goes up all sides of pan to prevent water from getting into cheesecake. (It will bake in a water bath.)

Place pan in another pan deep enough to add hot water about 1-1/2 inches deep. (The bottom of a broiler pan works well.) Bake 12 minutes.

For cheesecake filling, in large bowl, blend cream cheese with sugar. Beat until light and smooth. Add eggs, beating one at a time, scraping sides of bowl, until mixture is smooth.

Add sour cream, whipped cream and Baileys. Mix slowly until well blended, scraping sides with spatula.

Pour into crust and add water to the larger pan.

Bake 80 minutes. When it is done, open oven door slightly and turn off oven for an hour to let cool slowly. Add more hot water if necessary — do not let pan dry out while cooling.

Let cheesecake sit for a few more hours until it’s at room temperature.

Remove from outer pan, cover with waxed paper and refrigerate overnight.

If you like, serve with whipping cream and drizzle of chocolate sauce. Serves 12.

Nutritional information unavailable.