Ingredients

Crust

• 1 ¾ cup chocolate chip cookie crumbs

• 5 tablespoons melted butter

• 1 tablespoon Bailey’s Irish cream

Filling

• 16 ounces full fat cream cheese, softened to room temperature

• ½ cup granulated sugar

• ¼ cup cocoa powder

• 8 ounces dark chocolate, chopped (not chips)

• ¼ cup Baileys Irish cream

• 1 ½ cup full fat heavy whipping cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup full fat heavy whipping cream

• 1 cup powdered sugar

• 3 tablespoons Bailey’s Irish cream

Steps

For the crust

1. If not already crushed, crumble 1 ¾ cups of chocolate chip cookies

2. Mix chocolate chip cookie crumbs with 5 tablespoons of melted butter and 1 tablespoon of Bailey’s Irish Cream

3. Transfer cookie mixture to a 9 inch round springform pan

4. Press cookie mixture down firmly all over the bottom and up the sides of the springform pan with the bottom of a flat measuring cup or a spoon

5. Refrigerate the cookie crust while the cheesecake filling is being prepared

For the filling

6. Melt 8 ounces of chopped dark chocolate in a microwave safe bowl, stirring every 30 seconds until smooth

7. In a mixing bowl, beat 16 ounces of softened cream cheese until smooth

8. Add in ½ cup of granulated sugar and half of the cocoa powder and continue to beat until well combined

9. Pour in ¼ cup of the Bailey’s Irish cream and mix until smooth

10. Add in the melted chocolate and combine

11. In another small bowl, beat 1 ½ cups of full fat heavy whipping cream with a mixer until the cream starts to thicken

12. Slowly add in a ½ cup of powdered sugar, the remaining half of cocoa powder, and 1 teaspoon of vanilla extract and continue beating on high speed until stiff peaks form

13. Fold the whipped cream into the cream cheese mixture in 2 batches

14. Add the cheesecake filling to the prepared crust and spread evenly

15. Refrigerate

For the topping

16. In a bowl, beat 1 cup of full fat heavy whipping cream, 1 cup of powdered sugar, and 3 tablespoons of Bailey’s Irish cream with an electric mixer

17. Spread the whipped topping all over the cheesecake layer

18. Refrigerate the cheesecake for at least 4 hours, ideally overnight

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