- 12 chocolate cookies (or you can use prepackaged oreo crumbs use about 1 cup)
- 3 tablespoons butter, melted
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened (leave it out on the counter to soften for an hour or two)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1/4 – 1/3 cup Bailey’s
- Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add Bailey’s, do not over mix! Pour over prepared crust.
- Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
- Chocolate ganache: equal parts cream and semi sweet chocolate chips. Heat 1 cup cream over high heat, don’t let it boil or burn. When it’s just steaming, take off heat and add choc chips until thickened. It should be the consistency of hot fudge. Let it cool a bit and pour over cheesecake cooled to room temp, then put it in the fridge.
- ***So here’s a trick that I use to prevent cracks in the cheesecake, put a casserole dish of water on the bottom rack when the cake it cooking, this keeps moisture in the oven. When the cheesecake is done cooking, turn off the oven and open the door just a crack to let it cool down slowly. Don’t overcook the cheesecake, it might look like it’s not done but the middle will set once it has cooled. BUT if there are cracks it’s not a big deal, just cover it with ganache, or you can dust it with cocoa powder or cookie crumbs, or whatever you like!
Recipe provided by Heather