For the crust
-2 cups Chocolate wafer cookie crumbs
-2 TBSP granulated sugar
-5 TBSP unsalted butter, melted
For cheesecake filling
-3 (8 oz) packages cream cheese-softened
-1 1/3 cups sugar
-4 egg yolks
-1 1/2 tsp vanilla extract
-1/2 cup Baileys (Caramel) Irish Cream
-1 small jar caramel sauce (like Smucker’s), at room temp
For Chocolate ganache
-1 1/4 cups heavy cream
-12 oz. bag semi-sweet baking chocolate chips
Preheat oven to 350F degrees.
Mix together cookie crumbs, sugar and melted butter, press the mixture into 9” springform pan and bake for ten minutes, set aside to cool.
Once the crust is cooled, wrap outside of pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the water bath baking process.
With a stand or heavy duty mixer, mix cream cheese and sugar on medium speed until smooth.
Decrease the speed to low and add egg yolks, one at a time, then add vanilla extract and Bailey’s Caramel Irish Cream.
Pour batter in springform pan with chocolate crust.
Randomly drop spoonfuls and carefully swirl caramel sauce throughout batter without disturbing bottom crust.
Place cheesecake in springform pan in a slightly larger roasting pan. Fill roasting pan about a quarter of the way with hot water and bake at 350F degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate overnight. Next day, run a thin knife around the edge and take off the ring of springform pan.
Over double boiler melt the chocolate chips until completely smooth and has no lumps, then stir in cold heavy whipping cream. It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just two-thirds of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface. To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.