Ingredients

The Crust

• 17 chocolate graham crackers sheets
• 1/3 cup sugar
• 1 stick (1/2 cup) melted butter

Coffee Whipped Cream

• 1 cup (240ml) Heavy Cream/Whipping Cream
• 2 tbsp Sugar
• 1 tsp ground espresso
• 1 tsp Vanilla Extract

Chocolate Ganache

• 1/2 cup (85g) Semi-sweet chocolate chips/chunks
• 1/3 cup (80ml) Heavy Cream/Whipping Cream

Cheesecake

• 32 oz Cream Cheese (4 packages)
• 1 cup (200g) Sugar
• 4 Eggs large
• 1/2 cup (120ml) Baileys Irish Cream Liquor

Steps

1. Preheat the oven to 350F. Gather a 9" springform pan, set aside.

Chocolate Cookie Crust

1. In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter.
2. Pour cookie crumb mixture into your 9" springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.

Cheesecake

1. In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
2. Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy.
3. Pour cheesecake mixture into the springform pan. Place springform pan onto baking sheet, to collect any leaks during baking. Bake in an oven preheated to 350F for 45-55 minutes.
4. Make chocolate ganache.
5. Pour on chocolate ganache and place cheesecake in the refrigerator to set for at least 6 hours.

Chocolate Ganache

1. Warm cream in a pan. The cream only needs to be warm enough to melt the chocolate.
2. Add the chocolate chips and whisk until the mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream.

Coffee Whipped Cream

1. In a medium bowl, combine heavy cream with brown sugar, espresso powder, and vanilla extract. Whip to a light, airy, whipped cream texture.