Print
Ingredients
Scale
- 32 Oreo cookies, filling included (364 grams)
- ¼ cup unsalted butter, melted (57 grams)
- 24 ounces full-fat cream cheese, room temperature (680 grams)
- 1 cup granulated sugar (200 grams)
- 3 tablespoons all-purpose flour (23 grams)
- ¾ cup sour cream, room temperature (173 grams)
- 4 large eggs, room temperature
- ½ cup Baileys Irish Cream, room temperature (118 ml)
- 6 ounces bittersweet chocolate, finely chopped (170 grams)
- ½ cup heavy cream (118 ml)
- 2 tablespoons Baileys Irish Cream, room temperature (30 ml)
- 1 cup heavy cream, chilled (237 ml)
- 2 tablespoons powdered sugar (16 grams)
- 2 tablespoons Baileys Irish Cream (30 ml)
Instructions
- Preheat oven to 325°F (162°C). Prepare a 9-inch springform pan.
- Crush Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of the pan and bake for 8 minutes.
- In a mixing bowl, combine cream cheese and sugar; beat until smooth.
- Add flour, sour cream, and eggs one at a time, mixing well.
- Fold in Baileys Irish Cream gently.
- Pour cheesecake batter into cooled crust and bake in a water bath for 60-70 minutes.
- Cool cheesecake in the oven for an hour, then chill in the fridge for at least 6 hours.
- Prepare ganache by combining heated cream with chocolate; let cool.
- Pour ganache over cheesecake and let it firm up in the fridge.
- Whip cream with powdered sugar and Baileys, then pipe onto cooled cheesecake.
Notes
Ensure all ingredients are at room temperature for better mixing.
Use a water bath during baking to prevent cracks in the cheesecake.
Store leftovers in an airtight container for up to 5 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 30
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 120