baileys irish cream cheesecakerating:
Serving size: Serves 10 or more
Cooking time: More than 1 hour
250g plain chocolate biscuits
150g unsalted butter, melted
200g white chocolate
500g cream cheese
1/3 cup caster sugar
4 eggs, lightly beaten
300g sour cream
¾ cup Baileys Irish cream (or similar - good for using that creamy, chocolately or cofee-ey booze you bought at duty free!)
Preheat oven to 160°C or 140°C for fan forced.
Place biscuits in a food processor. Process until smooth. Add butter and pulse to combine.
Press mixture into the base and half way up the sides of a 24cm springform pan. Allow to chill for 20 minutes
Meanwhile, place chocolate in a bowl over simmering water. Allow to melt. Remove and cool slightly.
Place cream cheese and caster sugar in a bowl. Beat until smooth.
Add eggs and beat until combined.
Beat in sour cream, white chocolate and Baileys.
Pour filling into prepared base. Bake for 1 hour or until set.
Allow to cool for 4 hours or overnight.