I’ve been wanting to make a chocolate cheesecake for awhile and finally had an excuse when my friend requested it for her birthday. I added Bailey’s for a fun twist. This cheesecake has a great texture and oreo crust. Bake in a bain marie (water bath) for best results.
Chocolate Bailey’s Cheesecake
Servings: 10
Ingredients
- 24 Oreo cookies
- 4 tbs unsalted butter melted
- 24 oz cream cheese 3 packs
- 1 cup sugar
- 1 tsp vanilla
- 2 pkg. 4 oz. each BAKER’S Semi-Sweet Chocolate, broken into pieces, melted and cooled
- 3 eggs
- 1/2 cup Bailey’s can substitute milk/heavy cream
Instructions
- Preheat oven to 350 °F.
- In a food processor, pulse oreo cookies until they are crumbs. Add the butter and pulse until combined.
- In a 9″ springform pan, press oreo cookie mixture along bottoms and sides. Use the bottom of a measuring cup to really back it in. It’s ok if the sides aren’t perfect. Bake for 10 minutes. Let cool and wrap the entire spring form pan in one giant sheet of aluminum foil. This is in preparation for the bain marie.
- Lower oven temperature to 325 °F.
- Beat cream cheese and sugar together until blended. Add vanilla and chocolate and mix until combined. Add in eggs one at a time. Add Bailey’s. Mix all until combined. Pour into over oreo crust in springform pan. Drop about 2 inches from the counter a few times to get rid of some air bubbles.
- Prepare a bain marie. Fill a large roasting pan with near boiling water. Place the foil covered springform pan into the roasting pan. Bake for 1 hour and 15 minutes or until center jiggles very slightly. When finished, turn off the oven and crack it slightly. Leave the cheesecake in the oven until cool.
- Place cheesecake in fridge for 4 hours to set.
- Top with whipped cream and strawberries if you desire.
