Ingredients
For the Oreo Cookie Crust:
- 1 full-size package oreo cookies 36 cookies in total
- 6 Tablespoons (85g) unsalted butter melted
For the Baileys Irish Cream Cheesecake:
- 3 8 ounce blocks brick-style cream cheese 24 ounces in total, room temperature
- 3/4 cup (171g) sour cream room temperature
- 1 and 1/4 cups (249g) granulated sugar
- 1 Tablespoon (14ml) vanilla extract
- 1/2 teaspoon espresso powder
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 3/4 cup (171ml) Baileys Irish cream
- 2 teaspoons all-purpose flour
For the Chocolate Ganache:
- 6 ounces (170g) semi-sweet chocolate finely chopped
- 1/2 cup (113ml) heavy cream room temperature
- 3 Tablespoons (42ml) Baileys Irish cream
Instructions
For the Oreo Cookie Crust:
- Preheat the oven to 350 degrees (F). Line a 9×13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
- Press the mixture into the bottom – and slightly up the sides – of the prepared pan.
- Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
For the Baileys Irish Cream Cheesecake:
- In the bowl of a large food processor, combine the cream cheese and sour cream and pulse until completely smooth.
- Add sugar, vanilla, and espresso powder and mix until smooth, scraping down the sides and bottom of the bowl as needed.
- On low speed, add in the eggs and yolks and beat until combined. Do not over mix.
- Using a rubber spatula, fold in the Irish cream, mixing just until it’s incorporated in the batter. Fold in the flour, mixing just until combined.
- Pour the filling on top of the prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 40 minutes, or until the edges have set but the middle is still just slightly jiggly.
- Turn off the oven heat, crack the door, and allow the cheesecake bars to cool in the oven for 10 minutes.
- Remove the bars from the oven and transfer to a wire rack and cool to room temperature. Refrigerate for at least 4 hours, or overnight.
For the Chocolate Ganache:
- Add the chopped chocolate to a large bowl and set aside until needed.
- In a small saucepan over medium-heat, bring the cream just to a rolling simmer, then immediately remove from heat.
- Pour the cream on top of the chocolate and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Stir in the Irish cream.
- Set aside and cool until tepid.
- Pour the ganache over cooled cheesecake. Set aside until the ganache is set but still creamy, about 1 hour.
- When you’re ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
