Irish Cream Cheesecake

• servings: Serves 8

Ingredients

vegetable oil, for oiling

4 tablespoons unsalted butter

1½ cups crushed chocolate chip cookies crème fraiche or whipped cream and fresh strawberries, to serve

Filling

8 ounces semisweet dark chocolate, broken into pieces

8 ounces milk chocolate, broken into picces

4 cup sugar

1% cups cream cheese

2 cups heavy cream, lightly whipped

3 tablespoons Irish Cream liqueur

Directions

* Line the bottom of an 8-inch round springform cake pan with parchment paper and brush the sides with oil. Put the butter in a saucepan and heat gently until melted. Stir in the crushed cookies. Press into the bottom of the prepared cake pan and cre in the refrigerator for 1 hour.

* To make the filling, put the dark and milk chocolates into a heatproof bowl set over a saucepan of gently simmering wate until melted. Let cool. Put the sugar and cream cheese in a bowl and beat together until smooth, then fold in the cream. Foid the melted chocolate into the cream cheese mixture, then stir in the liqueur.

* Spoon into the cake pan and smooth the surface. Let chill in the refrigerator for 2 hours, or until firm. Transfer to a serving plate and cut into slices. Serve with crème fraiche and strawbernes