Name: Baileys Cheesecake
Prep time: 30 min
Total time: 8 h 10 min
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray; 26 Oreo sandwich cookies; 4 tbsp. (or more) unsalted butter, melted; 1/4 tsp. kosher salt; 4 (8-oz.) blocks cream cheese, room temperature; 1 1/3 c. (267 g.) granulated sugar; 2 tbsp. all-purpose flour; 1 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 4 large eggs, room temperature; 3/4 c. Baileys Irish Cream; 1/2 c. sour cream, room temperature; 2 c. semisweet chocolate chips (about 12 oz.); 1/4 tsp. kosher salt; 1/3 c. Baileys Irish Cream; 1/3 c. heavy cream

Crust

Step 1Preheat oven to 350°. Grease a 9” springform pan with cooking spray. Wrap outside of pan with foil.
Step 2Working in batches if needed, place cookies in a large zip-top bag. Crush with a rolling pin or wine bottle until fine crumbs form. Transfer to a medium bowl. Add butter and salt and toss, adding more melted butter 1 tablespoon at a time if mixture seems dry, until well coated and mixture resembles wet sand. Press cookie mixture into an even layer on bottom of prepared pan.
Step 3Bake crust until fragrant and edges just begin to brown, about 10 minutes. Transfer to a wire rack and let cool until ready to use.

Filling

Step 1Reduce oven temperature to 325°. In the large bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer and a large bowl), beat cream cheese, sugar, and flour on low speed, scraping sides and bottom of bowl, until smooth. Add vanilla and salt and beat to combine. Add eggs one at a time, beating to blend after each addition. Add Baileys and sour cream, increase speed to medium, and beat until incorporated.
Step 2Pour filling into crust. Place pan in a large roasting pan. Fill with enough hot water to come about halfway up the sides. Bake cheesecake until edges are set and center slightly jiggles, 1 hour to 1 hour and 30 minutes. Turn oven off, prop door open with a wooden spoon, and let cheesecake cool, about 1 hour.
Step 3Remove foil and refrigerate cheesecake, uncovered, until chilled and set, at least 5 hours or up to 2 days.

Ganache

Step 1In a medium heatproof bowl, combine chocolate chips and salt. In a small heatproof measuring cup or bowl, microwave Baileys and cream until steaming, 45 seconds to 1 minute (keep an eye on it to make sure it doesn’t bubble over). Pour cream mixture over chocolate and let sit, about 5 minutes.
Step 2Stir until chocolate is smooth and glossy. If needed, microwave in 10-second increments to completely melt chocolate. Refrigerate ganache until slightly thickened, about 20 minutes.
Step 3Spread ganache all over cheesecake. Let set 10 minutes before serving.

Baileys Cheesecake

Ingredients

Crust

Cheesecake

Ganache

Directions

Crust

Filling

Ganache

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