No Bake Bailey's Cheesecake

Line the bottom of a small springform (20 cm/ 8 inches) with baking parchment.

Crush the biscuits in the food processor. Alternatively, place them in a freezer bag, close the bag well and crush the biscuits using a rolling pin. Transfer to a bowl.3.5 oz butter biscuits/ 100 g

Melt the butter and add it to the crumbs. Mix until the crumbs are completely coated.¼ cup unsalted butter/ 55 g

Base: Tip the crumbs into the springform and press firmly down into the bottom to create an even layer.

Chill until you make the filling.

Combine: Place the mascarpone, cream cheese, sugar, and Bailey's in a bowl. Mix to combine. Don't overmix. Pour the mixture onto the crust. Smooth the top down.2 ¼ cups mascarpone/ 500 g + 1 ½ cup cream cheese/ 350 g + ⅓ cup sugar/ 70 g + ⅓ cup Bailey's/ 75 ml

Refrigerate: Cover with cling film and refrigerate for at least 3-4 hours or overnight.

Chop the chocolate very finely. Place it in a small saucepan together with Bailey's and coffee granules.3.5 oz bittersweet chocolate/ 100 g + ¼ cup Bailey's/ 50 ml + 1 teaspoon instant coffee granules

Heat gently while stirring continuously until the chocolate is melted and the coffee granules are completely dissolved. Let cool for 5-10 minutes; it will not take long.

Fill: In the meantime, whip the cream until stiff. Set aside. Once the chocolate is cool, fold in the whipped cream. Spread or pipe on the cheesecake.1 cup heavy cream/ 250 ml

Decorate: Sprinkle with the chocolate decoration of choice. chocolate sprinkles

Refrigerate until ready to serve.