12 chocolate wafer cookies
1 tbsp sugar
2 tbsp butter, melted
Heat oven to 350 degrees.
Line sides of a 7 or 8 inch spring form pan with parchment paper, set aside.
In a small food processor, crush cookies, add sugar and mix together.
Pour in melted butter and process until cookie mixture is well blended.
Press into the bottom of the spring form pan.
Bake for 5 minutes. Set aside.
Irish Cream Ganache:
3 oz 70% or 85% chocolate, broken into pieces
1/2 cup heavy cream
1 tbsp Irish Cream syrup
In a small saucepan heat cream, add chocolate pieces and stir until smooth.
Stir in syrup and mix. Pour over cooled cheesecake and refrigerate until set.
About 1 hour.
7oz Lindt or good quality 70% or 85% dark chocolate, melted
3 8oz packages cream cheese at room temperature
3 tbsp Dutch Processed Cocoa
3/4 cup+1 tbsp sugar
3 tbsp Irish Cream Syrup
On a low speed, beat cream cheese until smooth.
Mix in cocoa powder.
Add sugar and blend. Add syrup and repeat.
Add eggs one at a time, continuing to blend on low speed.
Add melted chocolate.
When mixed, pour into prepared pan.
If desired, wrap the bottom in foil and place in a baking pan.
Place pan in oven and fill pan with about 1 inch of water.
Bake for about 1 hour, or until set but still wobbly.
Refrigerate for several hours, or overnight.
Top with Irish Cream Ganache, refrigerate until topping is set.
Serve with Irish Whipped Cream
Whipped Irish Cream:
1 cup heavy whipping cream
1/4 cup confectioners sugar
2 tbsp Irish Cream Syrup
In a medium sized bowl beat cream, sugar, and syrup until soft peaks form.
Makes 10-12 servings