Fudgy Bailey's Cheesecake

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup Chocolate or chocolate chips, semisweet
  • 1/4 cup Cornstarch
  • 1/8 tsp Kosher salt
  • 1 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Snacks

  • 26 Oreo cookies

• Dairy

  • 4 8-oz bars cream cheese
  • 4 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

• Other

  • 2/3 c. Bailey's

Found on delish.com

Description

Ingredients

• 26 oreos
• 4 tbsp. unsalted butter, melted
• pinch of salt
• 4 8-oz. bars cream cheese, softened
• 1 1/2 c. sugar
• 1/4 c. cornstarch
• 4 large eggs
• 2/3 c. Baileys Irish Cream
• 1 tsp. vanilla extract
• 2/3 c. heavy cream
• 2 c. semisweet chocolate chips

Directions

• Preheat oven to 325º and butter an 8 or 9 springform pan.Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.Pour batter into crust and place on a large baking sheet.Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven 1 hour, then refrigerate until completely cool, at least 4 hours and up to overnight. (If youd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain. Refrigerate ganache until slightly thick, 15 minutes and spread all over cheesecake. Let set 10 minutes, then serve.