Irish Cream Cheesecake

Directions

• Preheat oven to 350F. For the Irish cream, combine the cocoa powder, sugar and 3 tbsp water in a microwave-safe vessel. Heat until it begins to bubble, then stir and heat another 30 seconds. Be careful not to let it bubble over. Combine this with the remaining Irish cream ingredients, then set aside.
• For the crust, crush the cookies in a large bag with a rolling pin (or use a food processor). Combine with the melted butter in a medium bowl. Press into the bottom and up the sides of a 9″ springform pan, then bake for 10 minutes. Remove and let cool. Reduce oven to 325F.
• In the bowl of a stand mixer (or regular large bowl) beat the cream cheese until smooth. Add in the sour cream/yogurt and mix again, stopping to scrape down the sides as needed. Mix in the sugar, then add the eggs and egg yolks and mix until just combined. Be careful not to overmix once the eggs are added. Finally add in the espresso powder (if using) and Irish cream.
• Pour the filling through a fine-mesh sieve into the prepared crust. Tap to release any large air bubbles, then wrap with an insulated cake strip (or use a water bath, links in the notes). Bake for 1 hour 15 minutes. Turn off the heat and let sit undisturbed for 35 minutes, then remove and let cool to room temperature before covering and chilling for at least 6 hours.
• In the meantime, combine the cream and Irish cream for the ganache in a microwave-safe measuring cup and heat until it just begins to bubble. Add the chocolate, let sit for 2 minutes, then whisk until smooth. Let cool to room temperature. Once cheesecake is chilled, spread the ganache evenly on top and chill at least 1 hour. Slice and enjoy! Will last 3-4 days in the fridge, and months in the freezer.