Chocolate And Baileys® Two-Tier Cheesecake - cooking recipe

Ingredients

1 3/4 cups crushed digestive biscuits
3 tablespoons butter, melted
2 tablespoons unsweetened cocoa powder
2 teaspoons hot water
1 1/4 cups heavy whipping cream, divided
5 ounces dark chocolate, melted and cooled
14 ounces cream cheese, softened, divided
1 1/2 tablespoons white sugar, divided
1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Baileys(R))

Preparation

Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
Dissolve cocoa powder in hot water in a small bowl.
Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
Chill until set, 2 to 3 hours.