If you are a fan of Bailey’s you are going to love this. A crunchy chocolate cookie base and creamy topping laced with Bailey’s and topped with chocolate shavings.
250g chocolate cookies
360g cream cheese – I used Philadelphia
4 tablespoons Bailey’s
100g icing sugar
200ml double cream
1 Ripple or Twirl chocolate bar – crumbled
Start by greasing and lining an 8″ loose bottomed cake tin.
Wrap your cookies in wax wrap and bash into pieces with a rolling pin, You can do this by blitzing in a food processor if you prefer.
Melt your butter in a large saucepan over a low heat and stir in your cookie crumbs. Mix to ensure they all get coated in the butter.
Transfer them to your cake tin and press down to make a firm base.
Pop in the fridge while you mix up your cheesecake topping.
In a large bowl beat together your cream cheese, double cream and icing sugar. When fully combined measure out your Bailey’s and add it to the mixture. Fold in gently.
When all your ingredients are smooth and creamy spoon onto your cheesecake base and allow to set in the fridge. I leave mine overnight but a few hours will be fine.
Slide out your cheesecake from the tin and set on your desired serving plate. Sprinkle over your crumbled chocolate.