Irish Cream Cheesecake

We have finally reached the dessert portion of our St. Patrick's Day meal.  An added bonus is that this cheesecake isn't baked!  Simply mix the ingredients and spoon into the springform pan and place in the refrigerator.   What's that crust made from you ask?  Why crushed chocolate chip cookies of course!

vegetable oil for oiling pan

4 T. unsalted butter

1 1/2 cup crushed chocolate chip cookies

8 oz. semisweet dark chocolate, broken into pieces

8 oz. milk chocolate, broken into pieces

1/4 cup sugar

1 1/2 cups softened cream cheese

2 cups heavy cream, lightly whipped

3 T. Irish Cream Liqueur

Line the bottom of an 8 inch round springform cake pan with parchment paper and brush the sides with oil. Put the butter in a saucepan and heat gently until melted. Stir in the crushed cookies. Press into the bottom of the prepared cake pan and chill in the refrigerator for 1 hour.

To make the filling, put the dark and milk chocolates into a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool. Put the sugar and cream cheese in a bowl and beat together until smooth, then fold in the cream. Fold the melted chocolate into the cream cheese mixture, then stir in the liqueur.

Spoon into the cake pan and smooth the surface. Let chill in the refrigerator for 2 hours, or until firm. Transfer to a serving plate and cut into slices.  Serve with whipped cream, creme fraiche and berries, if desired.

From The Complete Irish Pub Cookbook