175g chocolate digestive biscuits, crushed
75g butter, melted
½ tsp cinnamon
225g cream cheese
75g sugar
3 eggs, separated
225g of chocolate, melted
300ml of double cream, whipped
80ml of Baileys with a hint of Creme Caramel
½ oz gelatine, soaked in 2 tbsp of water

 

 

Mix together the crushed biscuits with the melted butter and cinnamon.

 

Press into the bottom of a 23cm/9" spring form cake tin (oiling the sides of the cake tin first) then chill.

 

In the meantime, beat together the cream cheese and the sugar, then add the egg yolks.

 

Heat the gelatine gently until it is dissolved, then add it to the cheese mixture with the melted chocolate and Baileys.

Whisk the cream into the cocolate mixture and then carefully fold in the whisked egg whites. Pour this mixture into the tin you prepared earlier and chilll it until needed.

 

Then drizzle melted chocolated over the top of the cheesecake and serve.