Ingredients
- Oreo Crust: 30 Oreo Cookies (wafers and filling), 5 tablespoons unsalted butter, melted
- Baileys Cheesecake Filling: 24 oz cream cheese (full-fat, brick style), 1 ¼ cups white sugar, 2 teaspoons cocoa powder, 1 tablespoon cornstarch, ¾ cup sour cream, 3 large eggs, ½ cup Baileys Irish Cream Liqueur
- Baileys Chocolate Ganache: 6 oz semi-sweet chocolate, ½ cup heavy cream, 1–2 tablespoons Baileys Irish Cream Liqueur
Instructions
- Preheat oven to 350°F. Wrap 9-inch springform pan with aluminum foil at least 3 times.
- Oreo Crust: Blitz Oreos to crumbs, add melted butter, press into pan. Bake 10 minutes.
- Cheesecake Filling: Beat cream cheese until soft, add sugar. Sift in cocoa and cornstarch, then sour cream. Beat in eggs one at a time. Fold in Baileys.
- Bake: Pour batter over crust. Place pan in roasting pan, pour ½–1 inch hot water for water bath. Bake 55–65 minutes until top is just set. Cool to room temp in water bath, then chill in fridge at least 6 hours.
- Ganache: Chop chocolate. Heat cream to simmer, pour over chocolate, let sit 1–2 min, whisk until smooth, whisk in Baileys.
- Serve: Remove cheesecake, unclamp springform, drizzle ganache, optionally top with whipped cream.
Notes
- Store leftovers covered in fridge.
- Ganache can be drizzled in advance.
- Use full-fat cream cheese and sour cream, all ingredients at room temperature.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian