Irish Cream Cheesecake

You don't have to be lucky or Irish to make this decadent treat for grownups. Perfect for St. Patrick's day, a fancy event where you want to show off, or just because you want your Irish Cream in something other than coffee. Don't worry; there's nothing wrong with eating half a cheesecake by yourself. Just don't drive afterwards....

Irish Cream Cheesecake

Serves 12 Prep: 45 minutes plus 3 hrs Chilling Cook: 5 mins

Ingredients

Oil, for brushing

6 oz/ 175 g chocolate chip cookies
2 oz/55 g butter

Filling
8 oz/225 g semisweet chocolate

8 oz/225 g milk chocolate

3/4 cup golden superfine sugar

1 1/2 cups cream cheese

1 3/4 cups heavy cream, whipped

3 tbsp Irish cream liqueur

To Serve

Creme Fraiche or sour cream

Fresh Fruit

1. Line the bottom of an 8 inch/20 cm springform cake pain with foil and brush the sides with oil. Place the cookies in a plastic bag and crush with a rolling pin. Place the butter ina pan and heat gently until just melted, then stir in the crushed cookies. Press the mixture into the bottom of the pan and let chill in the refrigerator for 1 hour.

2. To make the tilling, melt the semisweet and milk chocolate together, stir to combine and let cool. Place the sugar and cream cheese in a large bowl and beat together until smooth, then fold in the whipped cream. Fold the mixture gently into the melted chocolate, then stir in the Irish cream liqueur.

3. Spoon the filling over the chilled biscuit base and smooth the surface. Cover and let chill in the refrigerator for 2 hours, or until quite firm. Transfer to a serving place and cut into small slices. Serve with a spoonful of creme fraiche or sour cream and fresh fruit.

Cook's Tip: Look out for minature bottles of Irish cream liqueur, as they are a handy size for cooking. If you cannot find Irish cream liqueur, try using brandy.

Simple, tasty, and no hangover!