Method
Line and grease the base of a 8 inch springform
tin with foil. Crush cookies into crumbs. Melt butter
in a saucepan then stir in cookie crumbs. Press around
the base of tin and cool in the refrigerator for 1 hour.
Melt the plain and milk chocolate in a bowl together
over a pan of simmering water, leave to cool. Beat the
cream cheese and sugar together until smooth, then fold
in the whipped cream. Gradually fold the mixture in
to the melted chococlate and stir in the liqueur. Pour
the mixture over the biscuit base and smooth. Cover
and refrigerate for 2 hours before removing the chocolate Irish cream cheesecake from tin.
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