Ingredients
3 x 250g Philadelphia cream cheese
2x Eggs (Room temperature)
1 x cup white sugar
1 & bit packets Nice Biscuits
113g Butter (melted in microwave)
? cup Baileys (Caramel flavoured baileys is delicious!)
You need an 8 inch Springform Bake tin
Instructions
1. Place Nice biscuits in a plastic bag and smash till biscuits are crumbs. Mix in 113g Melted butter.
2. Grease bake tin and add biscuit mixture. Press around sides and base of tin. Place in the fridge for 30 mins.
3. Cut Philadelphia cream cheese into small cubes, add sugar and leave to soften.
4. When soft, beat with an electric mixer till smooth. Add eggs in one at a time.
5. Add Baileys and mix again. (Be careful not to overbeat) Pour into biscuit base and dust with nutmeg.
6. Bake cheesecake in the lower half of the oven for 40-45 mins on 160 degrees Celsius (Not fan forced)
Cool in the oven for 1 hour with the door ajar before chilling in the refrigerator overnight.
METHOD
Preheat oven to 160c. Process 250g choc ripple biscuits until crumbs form. add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.
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