Ingredients

Brownie Base

• 10 tablespoons butter, melted
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• ¾ cup flour
• ¼ cup plus 2 tablespoons unsweetened cocoa
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Cheesecake

• 24 ounces cream cheese, at room temperature
• 1 cup sugar
• 3 tablespoons flour
• ¾ cup sour cream
• ½ cup Baileys Irish Cream
• ½ teaspoon vanilla
• 3 eggs, at room temperature

Ganache

• 8 ounces semi-sweet chocolate chips
• ¼ cup plus 1 tablespoon Baileys Irish Cream
• ¼ cup plus 1 tablespoon heavy cream

Whipped cream

• ½ cup cold heavy cream
• 2 tablespoons Baileys Irish Cream
• ¼ cup plus 2 tablespoons powdered sugar

Instructions

• Preheat the oven to 350°. Line 9-inch springform with parchment and butter the sides. Wrap the exterior with a couple of sheets of heavy-duty foil. Set aside.
• Mix butter, sugar, and vanilla extract in a bowl. Add the eggs.
• Add flour, cocoa, baking powder, and salt. Mix just until combined.
• Pour into pan and bake 20 minutes, then remove to a cooling rack.
• Lower oven temp at this point to 300° and make the cheesecake.
• Beat the cream cheese, sugar, and flour smooth on low with the paddle attachment of a stand mixer.
• Add sour cream, then add the Baileys and vanilla.
• Add one egg at a time, making sure each is incorporated before adding the next. When smooth, pour over the brownie.
• Fill a large roasting pan with enough hot water to come up a couple of inches. Place the cheesecake into the water bath, then bake for 75 minutes.
• Shut oven heat off and leave the door shut for 30 mins to cool down the cheesecake slowly.
• Crack the door open another 30 mins.
• Remove and chill for a few hours.
• Next, make the Bailey’s ganache by heating the cream and Baileys just to a simmer.
• Place the chocolate chips in a heatproof bowl and pour on the hot cream. Cover for one minute and whisk smooth. Spread on cold cake. Chill again.
• To make the whipped cream for garnishing, beat cream and sugar to stiff peaks and then slowly add in Baileys.
• Pipe onto the chilled ganache and keep the cheesecake in the fridge.

Recipe from That Skinny Chick Can Bake