To make Bailey's Irish Cream cheesecake recipe, crush 4 ounces sweet oat biscuits with a rolling pin, and mix with 1 ounce melted butter. Press the sweet oat mixture into the bottoms and sides of a 7-inch cake tin with 3-inch high sides, and bake for 20 minutes at 400 F. Remove to cool, and set aside. Reduce the temperature to 300 F.
Melt 4 ounces dark chocolate over hot water, making sure the bowl does not touch the water. In another bowl, combine 9 ounces mascarpone cream cheese and 7 ounces low-fat cream cheese. Whisk until smooth, and add 2 large eggs and 2 ounces of caster sugar. Mix thoroughly, and add 2 fluid ounces of Baileys Original Irish Cream and the melted chocolate. Pour the mixture into the cake tin, smoothing the surface with a spoon, and bake on the middle rack for 1 1/4 hours. Turn the oven off, and let the cheesecake sit in the cooling oven.
Top the cheesecake with shaved 75 percent cocoa dark chocolate and cocoa powder. Serve with creme fraiche or cream.Learn more about Desserts