Baileys Cheesecake

Ingredients
YIELDS: 8 - 10
FOR THE CRUST
4 tbsp. butter, melted, plus more for pan
26 Oreo cookies
pinch of kosher salt
FOR THE CHEESECAKE
4 8-oz. bars cream cheese, softened
1 1/2 c. sugar
1/4 c. cornstarch
4 large eggs
2/3 c. Baileys Irish Cream
1 tsp. pure vanilla extract
FOR THE GANACHE
2/3 c. heavy cream
2 c. semisweet chocolate chips






Directions
PREP TIME: 0:25
TOTAL TIME: 7:25
Preheat oven to 325º and butter an 8" or 9" springform pan.
Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.
Pour batter into crust and place on a large baking sheet.
Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.








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