Irish Cream Cheesecake
oil for brushing
175g chocolate chip cookies
55g butter
Filling
225g dark chocolate
225g milk chocolate
55g golden caster sugar (or white if can’t get golden)
350g cream cheese
425ml double cream, whipped
3 tablespoons Irish Cream liqueur
Line the base of a 20cm cake tin with foil and brush the sides with oil. Crush/process the cookies. Place the butter in a saucepan and heat gently until just melted, then stir in the crushed cookies. Press the mixture into the base of the tin and chill in the refrigerator for 1 hour.
Melt the 2 chocolates together, stir to combine and leave to cool. Place sugar and cream cheese in a large bowl and beat until smooth. Fold in the whipped cream. Fold the mixture gently into the melted chocolate, then stir in the Irish Cream liqueur.
Spoon the filling over the chilled biscuit base and smooth the surface. Cover and chill in refrigerator for 2 hours, or until quite firm.