Baileys and Chocolate Cheesecake

100g/3½oz butter
250g/8¾oz gluten free bourbon biscuits (or GF digestives), crushed
600g/1lb 5oz Philadelphia cream cheese
25ml/1fl oz Baileys
100ml/3½oz icing sugar
300ml/10½oz double cream, whipped
100g/3½oz grated chocolate

To garnish (Optional)
200ml/7¼oz double cream (whipped)
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 springform tin. Pop it in the refrigerator and leave to set for one hour. Meanwhile you need to prepare the filling:  lightly whip the cream cheese, and then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits and then lick the spoon clean, hehe! 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. Voila! 

This recipe was inspired by a BBC food recipe.