Follow these steps for perfect results
Chocolate cream filled cookies
crushed
Butter
melted
Sugar
Cream cheese
softened
Sugar
Egg
Baileys Irish Cream
Vanilla extract
Chocolate morsels, semi-sweet
Whipping cream
Sugar
Coffee, instant pwdr
Chocolate shavings
Combine chocolate cream-filled cookies, butter, and 2 Tbsp. sugar in a food processor and pulse until blended.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Using an electric mixer, beat cream cheese until smooth.
Gradually fold in 1 2/3 c. sugar.
Beat in eggs one at a time until fully incorporated.
Blend in Bailey's Irish Cream and vanilla extract.
Sprinkle half of the semi-sweet chocolate chips over the crust.
Spoon the cream cheese filling over the chocolate chips and crust.
Sprinkle the remaining chocolate chips on top of the filling.
Bake the cheesecake until puffed, springy in the center, and golden brown, approximately 1 hour and 20 minutes.
Let the cheesecake cool completely.
For the cream topping, beat whipping cream, 2 Tbsp. sugar, and instant coffee powder until stiff peaks form.
Spread the cream mixture evenly over the cooled cheesecake.
Garnish the cheesecake with chocolate shavings before serving.
Expert advice for the best results
Allow cheesecake to cool slowly to prevent cracking.
Use room temperature cream cheese for a smoother filling.
Chill for at least 2 hours before serving for best flavor and texture.
Everything you need to know before you start
20 minutes
Yes, can be made 1-2 days in advance.
Dust with cocoa powder and arrange fresh berries around the base.
Serve chilled with fresh berries.
Pair with a scoop of vanilla ice cream.
Enhances the Bailey's flavor.
Discover the story behind this recipe
Modern twist on a classic dessert.
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