Ingredients
Chocolate Cookie Crust:
- 1 package (36 cookies) Oreo cookies, crushed into fine crumbs
- 8 tablespoons (4 ounces) unsalted butter, melted
Baileys Irish Cream Cheesecake Filling:
- 3 packages (24 ounces) full-fat cream cheese, softened
- 1 cup full-fat sour cream, room temperature
- 1 cup granulated sugar
- 3 large eggs + 2 egg yolks, room temperature
- 1 teaspoon espresso powder
- 1/2 cup Baileys Irish Cream Liqueur
Baileys Irish Cream Chocolate Ganache:
- 12 ounces semi-sweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1/4 cup Baileys Irish Cream Liqueur
Preparation
For the Chocolate Cookie Crust:
Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with aluminum foil and lightly spray with non-stick spray. In a bowl, mix crushed Oreos and melted butter. Press the mixture into the pan’s bottom and sides. Bake for 10 minutes, then cool on a rack.
For the Cheesecake Filling:
Reduce oven to 325°F (160°C). In a mixer, blend cream cheese and sour cream until smooth. Add sugar, then eggs and yolks one at a time. Mix in espresso powder and Baileys Irish Cream. Pour filling into the crust, place in a water bath, and bake for 1 hour 15 minutes. Turn off the oven, let sit for 40 minutes, then cool and refrigerate for 6 hours.
For the Ganache:
Heat heavy cream until simmering. Pour over chopped chocolate, let sit for 1 minute, then whisk until smooth. Stir in Baileys. Pour over chilled cheesecake and refrigerate until set (1 hour). Slice with a warm knife and enjoy!
