Prep Time: 45 minute

Cook Time: 1 hour 5 minute

Additional Time: 4 hour

Total Time: 5 hour 50 minute

Servings: 10

 

Ingredients:

 Cookie Crust:

cooking spray

20 Java chips flavored creme chocolate sandwich cookies (such as Oreo)

2 tbsp. butter melted Cheesecake

 Filling:

3 (8 oz) packages of cream cheese at room temperature

3/4 cup of sour cream at room temperature

3/4 cup of granulated sugar

1 tbsp. instant espresso powder

1 tsp vanilla extract

1/4 tsp salt

Three large eggs at room temperature

1/2 cup of Irish cream liqueur (such as Baileys)

 Baileys Ganache:

1/4 cup of heavy cream

1/4 cup of Irish cream liqueur (such as Baileys)

1 tsp instant espresso powder

1 cup of milk chocolate chips sweetened whipped cream for serving

 

Directions:

350°F (175°C) and a rack in the bottom third of the oven are the recommended temperatures. An 8-inch springform pan should be prepared with a parchment paper base and a thin layer of cooking spray. The cookies should resemble fine crumbs after being processed in a food processor for two to three minuteutes. Pour in the melted butter when processing has finished for 30 seconds.

Spread evenly, about an inch thick, in the bottom and up the edges of the pan. The cookies must bake for 10 to 12 minuteutes in a preheated oven until they are firm and fragrant. Before filling it, it should have had a chance to cool for ten minuteutes. Reduce the oven’s temperature to 300F (150C).

After the crust has cooled, cover the bottom of the pan twice with thick aluminuteum foil to keep out moisture. Making a cheesecake’s filling entails: In a stand mixer fitted with the paddle attachment, cream cheese should be beaten for two minuteutes at medium-low speed.

Beat on medium-low speed for 2 minuteutes after adding the sour cream, scraping the bowl halfway through. Beat in the sugar, espresso powder, vanilla, and salt until thoroughly combined (about one minuteute total), scraping down the bowl halfway through.

One egg at a time, beat for 1-2 minuteutes on low speed, scraping down the bowl’s edges after each addition with a rubber spatula. After adding Baileys, The mixture must be mixed for 45 seconds on low speed.

Apply to fill the previously chilled crust. The spring form pan should be baked within a larger roasting pan in a preheated oven. After 50 to 60 minutes of baking in a roasting pan with 1 1/2 cups of water, the cheesecake should be almost set (the center 2 inches should jiggle slightly), and the rims should have somewhat pulled away from the pan.

Turn off the oven after 30 minutes, leaving the door slightly ajar (about 7 to 8 inches). After carefully removing the cheesecake from the water bath, place it on a cooling rack. For at least three hours or overnight, wrap and chill.

To make the ganache, The cream and Baileys should be heated in a small saucepan for 3 to 4 minutes or until the mixture is barely warm to the touch. Mix well after adding the espresso powder. After a minute, mix the chocolate chips until they are completely melted.

Place the cheesecake on a serving tray after removing it from the pan. Pour the ganache over the cheesecake once it has cooled, then use a spatula to smooth it to the edges. Until the ganache has been set, please place it in the refrigerator for 30 minutes.