Baileys Irish Cream Cheesecake: A Decadent Delight

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, mix the chocolate cookie crumbs and melted butter until fully combined.

Press the mixture firmly into the bottom of the prepared springform pan.

Bake for 10 minutes, then let it cool slightly.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the Baileys Irish Cream, vanilla extract, and heavy cream until fully incorporated.

Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust.

Place the springform pan in a larger baking dish. Add hot water to the larger dish, creating a water bath to help cook the cheesecake evenly.

Bake for 55-65 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes.

Remove from the oven and refrigerate for at least 4 hours, or overnight, for the best results.

Prepare the Chocolate Ganache (Optional):

In a microwave-safe bowl, melt the chocolate chips and heavy cream in 30-second intervals, stirring until smooth and glossy.

Pour the ganache over the chilled cheesecake and spread evenly.

Serve and Enjoy:

Slice and serve chilled.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Serving and Storage Tips: