Ingredients:

  • 16 oz chocolate sandwich biscuits, finely crushed
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp unsweetened cocoa powder (Dutch Process)
  • 1/4 tsp fine sea salt
  • 32 oz full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp cornflour (corn starch)
  • 1/2 cup Irish Cream Liqueur (Baileys), divided
  • Pinch green gel food colouring (optional)
  • Whipped cream (for topping)
  • Chocolate shavings or green sprinkles (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring a generous overhang on the long sides for easy removal.
  2. In a food processor, pulse the crushed biscuits, melted butter, cocoa powder, and salt until the mixture resembles damp sand. Press the mixture firmly and evenly into the base of the prepared pan. Chill the crust in the freezer or refrigerator for 15 minutes.
  3. Using a stand mixer, beat the softened cream cheese until perfectly smooth and lump-free (about 2 minutes), scraping down the sides often. Reduce speed to low and gradually add the granulated sugar and cornflour, mixing until just combined.
  4. Mix in the vanilla extract and 1/4 cup (60 ml) of the Irish cream liqueur until fully incorporated. Add the eggs one at a time, mixing on low speed only until the yolk just disappears. Do not overmix once the eggs are added.
  5. Pour the smooth filling over the chilled crust. In a small bowl, combine the remaining 1/4 cup Irish cream liqueur with a tiny drop of green gel food colouring (if using). Drizzle this mixture randomly over the batter. Use a skewer or thin knife to gently swirl. Bake for 40–45 minutes until the edges are set and the center has a slight jiggle.
  6. Turn off the oven, prop the door open, and allow the bars to cool inside the oven for 1 hour. This gradual cooling prevents cracking. Remove, cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or preferably overnight, until completely firm.
  7. Use the parchment paper overhang to lift the cheesecake out of the pan. Use a sharp knife dipped in hot water and wiped dry between each cut to slice into 12 bars. Garnish with whipped cream and chocolate shavings just before serving.