Cookie crust with 2 layers of Bailey's flavored cheesecake topped with ganache. A truly decadent dessert that's perfect for entertaining!
For the crust:
- 4 tablespoons unsalted butter (melted)
- 1/4 cup sugar
- 1/4 cup cocoa
- 1 package vanilla wafers (ground to crumbs in food processor)
For the filling:
- 24 ounces packages cream cheese, softened (3 8-ounce packages)
- 3/4 cup sugar
- 3 eggs
- 2 cups sour cream
- 1/4 cup Bailey's Irish Cream liqueur
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate (melted)
For the ganache topping:
- 5 ounces semi-sweet chocolate (coarsely chopped)
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Make the crust:
Preheat oven to 350 degrees F, and grease the bottom of a 9-inch springform pan. Line pan with greased waxed paper or parchment paper.
Combine butter, sugar, and cocoa powder. Stir in wafer crumbs. Press evenly over bottom of the springform pan and bake for 10 minutes. Cool pan and grease sides, if desired.
Make the filling:
Set oven to 325 degrees F.
In the bowl of a stand mixer, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Bailey's, and vanilla. Pour 2/3 of the cheesecake mixture over the crust.
To the remaining mixture, stir the melted chocolate. Spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture.
Bake for about 1 1/2 hours, until the center is raised and set. Let cool to room temperature. Remove springform pan sides before topping if you prefer the look of ganache drips on the sides of the cheesecake.
Make the topping:
Mix chopped chocolate with whipping cream and butter and melt in a saucepan on the stove or in a bowl in the microwave on 50% power in 30-second intervals. Stir in vanilla. Use a wire whisk to get the ganache nice and smooth, then let it cool a bit. Spread over top of the cheesecake.
Refrigerate at least 6 hours, or overnight.
Source: Adapted from a recipe by Kerry M.
You're Gonna Bake It After All