Bailey’s Chocolate Cheesecake

Line the base of a 23cm (9-inch) springform tin with baking paper. Leave a little extra on the outside.

In your food processor, put your biscuits and 60g (2 oz.) of the dark chocolate, broken into chunks, and pulse until they are fine crumbs. Add the cubed, cold butter into the processor and pulse until well combined. Place in the lined springform tin and press down to cover the bottom of the tin. Refrigerate for 30 minutes.

Remove your cream cheese from the fridge and finely grate the remaining 100g (3.5 oz.) of chocolate (I always freeze the chocolate before I grate it, just put it in the freezer when you put the base in the fridge).

In a mixing bowl, whip your cream to form soft peaks. Set aside. In another bowl place your cream cheese, Baileys and icing sugar and whip till well-combined (around 3 minutes).

Add the cream and grated chocolate and fold in gently. Place on the refrigerated base and spread evenly with a spatula. Cover with Gladwrap and refrigerate for at least 4 hours and preferably overnight.

To serve, remove from the tin and dust with cocoa powder.