- For the crust:
- 1 package Oreos
- 8 tablespoons unsalted butter
- 1/2 teaspoon cinnamon
- For the filling
- 3– 8 ounce packages cream cheese, at room temperature
- 8 ounces sour cream, at room temperature
- 3 large eggs, at room temperature
- 8 ounces semi sweet chocolate, melted and cooled
- 1 cup granulated sugar
- 1/2 cup Irish Cream such as Baileys
- 2 teaspoons vanilla extract
- For the topping:
- 1 1/4 cups heavy whipping cream
- 2–3 tablespoons Irish Cream
- 1/2 cup + 1 tablespoons powdered sugar
- Cocoa powder for dusting
- This recipe was adapted from Better Homes and Garden’s Chocolate-Irish Cream Cheesecake.
- All wet ingredients are best at room temperature. I melted and cooled the chocolate while the other ingredients were cooling to room temperature.
- I added the topping to the original recipe. The cheesecake must be completely cooled. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but is a common practice I use).
- In the cold mixing bowl, beat the heavy whipping cream and Irish Cream on medium speed until soft peaks form.
- Add the powdered sugar and increase the speed to medium high. Beat until stiff peaks form.
- Spread whipped cream over the top of cake. This cheesecake must stay refrigerated.
The whipped cream will not be as stiff as a normal cream due to the addition of the alcohol.
This was baked in a 9-inch springform pan. I highly suggest using a baking sheet underneath your springform pan or you will have a messy oven!