For the Base:

  • 175g/6 oz Chocolate chip Cookies (Crushed)
  • 55g/2 oz Butter.

The filling:

  • 225g/8 oz Plain Chocolate
  • 225g/8 oz Milk Chocolate
  • 55g/2 oz Castor Sugar
  • 350g/12 oz Cream cheese
  • 425ml/15 floz Double Cream, Whipped
  • 3 tbsp Irish Cream Liqueur (Bailey's)


  • STEP 1
    Grease a 20cm/8 inch Springform pan.
  • STEP 2
    Melt the butter in a saucepan. Add the Crushed Cookies, and press into the tin. Chill in the fridge.
  • STEP 3
    Melt the chocolate in a bowl over a pan of simmeing water. Leave to cool.
  • STEP 4
    Beat the Cream Cheese and Sugar together. Gently fold in the whipped cream. then fold in the melted chocolate. When incorporated, add the Irish Cream Liqueur and mix together.
  • STEP 5
    When all incorporated, spoon into the tin over the biscuit base and chill in the fridge till set.

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