Irish Cream Cheesecake
6 oz chocolate wafers
4 tablespoons butter, softened
8 oz semi-sweet chocolate
8 oz milk chocolate
3/4 cup confectioners' sugar
1 1/2 cups cream cheese
1 3/4 cups heavy cream
3 or 4 tablespoons Irish cream liqueur
Line the bottom of an 8-inch springform pan with parchment paper. Brush the sides with the oil.
Crush the wafers. I like to put them in a baggie and roll it with a rolling pin. Mix the wafer crumbs with the butter and press into the bottom of the pan. Chill for about an hour.
Melt the semi-sweet and milk chocolates just enough to blend. Let cool. Beat the sugar and cream cheese until smooth, put aside. Whip the heavy cream until peaks form. Fold in the cream cheese and chocolate mixtures. Stir in the liqueur and blend together well.
Spoon the filling into the pan and smooth out the surface. Shave a little chocolate curls on top if desired. Cover and refrigerate for at least 2 hours
This is very good topped with dollops of whipped cream and fresh fruits.