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Baileys and chocolate cheesecake 100g butter 250g digestive biscuits, crushed 600g Philadelphia cream cheese 25ml Baileys 100ml icing sugar 500ml double cream, whipped (200ml to garnish) 100g grated chocolate cocoa powder, to dust Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve. 百利甜巧克力奶酪蛋糕 100克黄油 250克碎的消化饼干 600克费城奶油乳酪 25毫升百利甜 100毫升糖粉 500毫升高脂鲜奶油（200毫升用以装饰） 100克碎巧克力 可可粉 在平底锅中加热将黄油融化，加入消化饼干屑。搅拌直至黄油完全吸入饼干中。 将锅子从火上移开，压入底部位18cm/7in的锡箔纸中。放入冰箱，待1小时后成型。 | 
