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Baileys Cheesecake

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Ingredients
  

Brownie Base

  • 10 T. salted butter melted
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup flour
  • ¼ c. plus 2 T. unsweetened cocoa
  • ¼ tsp baking powder
  • ¼ tsp salt

Cheesecake

  • 24 ounces soft cream cheese
  • 1 cup sugar
  • 3 T. flour
  • ¾ cup sour cream
  • ½ cup Baileys Irish Cream
  • ½ tsp vanilla
  • 3 large eggs

Ganache

  • 8 oz semi sweet chocolate chips
  • ¼ c. plus 1 T. Baileys Irish Cream
  • ¼ c. plus 1 T. heavy cream

Whipped cream

  • ½ cup cold heavy cream
  • 2 T. Baileys
  • ¼ c. plus 2 T. powdered sugar

Instructions
 

  • Preheat oven to 350°F
  • Line 9 inch springform with parchment and butter the sides. (I am convinced buttering the sides prevented cracking!).
  • Mix butter, sugar and vanilla extract in a bowl.
  • Add eggs.
  • Add flour, cocoa, baking powder and salt.
  • Pour in pan and bake 20 mins.
  • Lower oven temp at this point to 300°

Cheesecake

  • Beat the cream cheese, sugar and flour smooth on low speed.
  • Add sour cream.
  • Add Baileys and vanilla
  • Add one egg at a time.
  • When smooth, pour over the brownie.
  • Create a water bath or use the moat!
  • Bake 75 minutes.
  • Shut oven heat off and leave door shut for 30 mins to cool down cheesecake slowly.
  • Crack door open another 30 mins.
  • Remove and chill a few hours.
  • Bailey's Ganache
  • Heat cream and Baileys just to a simmer and pour over chips in a heat proof bowl. Cover one minute and whisk smooth. Spread on cold cake. Chill again

Cream

  • Beat cream and sugar to stuff peaks and then slowly add in Baileys.
  • Pipe onto the chilled ganache and keep in fridge.