Baileys Cheesecake

1. Pre-heat oven to 160 degrees celsius /320 degrees fahrenheit (fan-forced). Place a baking tray filled with water on the lowest shelf (this will remain in the oven as the cheesecake bakes).
2. Grease and line (with baking paper) a round springform cake tin (19-20cm diameter).

Base

1. Crush or process biscuits to achieve a fine crumb consistency.
2. Add melted butter to crushed biscuits and press into the bottom of the cake tin.

Cheesecake

1. Beat cream cheese and sugar together on high in a stand mixer for 5 minutes (10 minutes if using a handheld electric mixer).
2. Combine the Baileys, eggs and vanilla extract and beat lightly with a fork. Add this slowly to the cream cheese mixture and then beat on medium in a stand mixer for another 5 minutes (10 minutes if using a handheld electric mixer).
3. Add the grated chocolate and stir through to combine.
4. Pour cheesecake mixture on top of biscuit base and place into oven.
5. Bake for 60 minutes or until cheesecake is only slightly wobbly in the centre and a skewer inserted into the middle of the cheesecake comes out clean.
6. Allow to cool completely before adding the topping.

Topping

1. Beat sour cream and sugar for a few minutes or until thickened.
2. Spread evenly over top of cooled cheesecake.
3. Sprinkle grated chocolate over top of cheesecake.
4. Place into the fridge to chill before removing from the cake tin and serving.