Bailey’s Chocolate Cheesecake – silky smooth & irresistible

Ingredients

For the crust:

• 2 cups chocolate cookie crumbs (halal)

• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 8 oz semi-sweet chocolate, melted and cooled

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup heavy cream

• 1/2 cup Irish cream–flavored syrup (halal substitute for Bailey’s, e.g., coffee or caramel syrup with a splash of cream)

For the ganache topping:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

For garnish:

• Whipped cream

• Chocolate shavings or chunks

Instructions

1. Prepare the crust: Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, melted chocolate, and vanilla extract. Add eggs one at a time, beating on low speed. Stir in heavy cream and halal Irish cream syrup substitute until smooth.

3. Bake the cheesecake: Pour filling over cooled crust. Bake for 55–65 minutes, until edges are set and center is slightly wobbly. Turn off oven, crack door, and let cheesecake rest for 1 hour. Remove and refrigerate for at least 4 hours or overnight.

4. Ganache topping: Heat heavy cream until just simmering, pour over chocolate chips, and stir until silky smooth. Spread over chilled cheesecake, letting it drip slightly down the sides.

5. Decorate: Pipe whipped cream around the edges and sprinkle with chocolate shavings. Serve chilled and enjoy! ✨