Baileys and chocolate cheesecake

100g butter

250g digestive biscuits, crushed

600g Philadelphia cream cheese

25ml Baileys

100ml icing sugar

500ml double cream, whipped (200ml to garnish)

100g grated chocolate

cocoa powder, to dust

Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.

Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.

Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.

Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

百利甜巧克力奶酪蛋糕

100克黃油

250克碎的消化餅干

600克費(fèi)城奶油乳酪

25毫升百利甜

100毫升糖粉

500毫升高脂鮮奶油（200毫升用以裝飾）

100克碎巧克力

可可粉

在平底鍋中加熱將黃油融化，加入消化餅干屑。攪拌直至黃油完全吸入餅干中。

將鍋?zhàn)訌幕鹕弦崎_，壓入底部位18cm/7in的錫箔紙中。放入冰箱，待1小時(shí)后成型。

同時(shí)，準(zhǔn)備蛋糕另一層。輕輕攪拌奶油乳酪，加入百利甜與糖粉。再加入高脂鮮奶油與碎巧克力。待融化后，用勺子均勻地鋪在已成型的餅干上。

再放入冰箱中待2小時(shí)后成型。成型后，去掉錫箔紙，在蛋糕上層，再涂一層鮮奶油再撒上可可粉即可。