Chocolate Bailey's Cheesecake

By Texaschef11

Ingredients

• For the crust:
• 1 ½ cups chocolate cookie crumbs
• 4 tablespoons butter, melted
• 2 teaspoons ground coffee
• For the cheesecake:
• 4 (8-ounce) packages cream cheese, softened
• 4 eggs
• 1 cup sugar
• ¾ cup heavy cream
• ¾ cup Bailey’s Irish Cream liquor
• 3 ounces semisweet chocolate, melted and cooled
• For the ganache:
• 3 ounces semisweet chocolate, coarsely chopped
• ¾ cup heavy cream
• 2 tablespoons corn syrup
• 2 tablespoons butter, softened and cut into pieces
• 1 tablespoon Bailey’s Irish Cream Liquor

Preparation

Step 1

Preheat oven to 325 degrees.

For the crust:

Combine all ingredients. Press in the bottom of a greased springform pan. Bake for 10 minutes, then cool while you prepare the cheesecake batter.

For the cheesecake:

Fill a roasting pan with warm water and place in the oven on bottom rack.

Beat cream cheese on medium speed with an electric mixer, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add sugar, mixing until incorporated. Slowly add heavy cream, followed by the Bailey’s. Finally, add melted and cooled chocolate. Pour in springform pan. Place in the oven and bake for 1 hour and 10 minutes, or until cheesecake jiggles slightly. Turn oven off, and cool for at least an hour. Place cheesecake in refrigerator overnight.

Ganache:
Place chopped chocolate in heatproof bowl. Boil cream, then pour over chocolate. Allow to sit for a minute, then stir until smooth. Add butter, corn syrup, and Bailey’s and stir until incorporated. Pour over cheesecake, then refrigerate about 30 minutes, or until set.

Optional: Reserve some of the ganache, and add powdered sugar until it reaches a frosting-like consistency. Pipe decoratively on edge of cheesecake