If you love Irish cream, like baileys, and also you love chocolate, this amazing chocolate cheesecake will be your new favorite treat, don’t miss it!
Preparation Time: 20 mins
Cook: 1 hr 20 mins
Additional: 4 hrs
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup confectioners’ sugar
- ⅓ cup unsweetened cocoa powder
- 1/4 cup butter
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups white sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 3 eggs
- ½ cup sour cream
- 1/4 cup Irish cream liqueur
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together cookie crumbs, confectioners’ sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes; set aside.
Increase the oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen the cake from the rim of the pan. Let cool, then remove the rim of the pan. Chill for at least 4 hours before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.