Irish Chocolate Cheesecake

• Baking & Spices

  • 16 oz Chocolate chips, good quality semisweet
  • 1/3 cup Sugar

• Snacks

  • 1 14-ounce package Chocolate sandwich cookies

• Dairy

  • 2 oz Butter
  • 12 oz Cream cheese
  • 1 1/2 cups Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Irish whiskey

Found on thecafesucrefarine.com

Description

Ingredients

• 1 14-ounce package chocolate sandwich cookies, like Oreos
• 2 ounces butter
• 1 ½ cups heavy cream
• 16 ounces good quality semisweet chocolate chips
• 12 ounces cream cheese, room temperature
• ⅓ cup sugar
• 3 tablespoons Irish whiskey

Directions

• Place chocolate chips in a medium-size microwave-safe bowl. Microwave on high for 1 minute and stir. Return to microwave for another 30 seconds and stir until completely smooth. If there are still a few chocolate lumps, return to microwave for 15 seconds and stir again. Mixture should be really smooth. Set aside to cool while preparing crust and whipped cream.
• Place Oreos in the bowl of a food processor. Pulse once or twice to combine. Add melted butter and process for 15 seconds.
• Place 10-12 4-ounce jelly jars or ramekins on a sheet pan. Divide crumb mixture equally, about 2 tablespoons in each jar. Reserve a small amount, if desired for garnish. With the bottom of a small flat bottom glass, gently tamp crumb mixture in the bottom each jar to create a smooth, even crust.
• Whip cream until soft peaks form. This can be done with a mixer, a whisk or with this method. Refrigerate whipped cream till ready to use.
• Place cream cheese and sugar in the bowl of a mixer. Beat on medium speed until smooth and fluffy, about 2 minutes. Add cooled chocolate and beat on medium-high speed for 3 minutes, stopping once or twice to scrape down sides of bowl. Add Irish whiskey and beat a little longer till well incorporated.
• Remove bowl from mixer. Use a large spatula fold prepared whipped cream into chocolate cream cheese mixture. Continue to fold the whipped cream in until the mixture doesnt have streaks of cream.
• Scoop mixture into prepared jars. You can also put ½ of the mixture into a large piping bag fitted with a large pastry tip of your choice. I used a 1M. An open star tip would also work well. Be sure your tip has a fairly large opening, otherwise tiny bits of chocolate might clog it.
• Garnish with cookie crumbs, tiny chocolate chips or fresh berries. Chill for at least 2 hours or overnight before serving.