Kerrygold Irish Cream Liqueur Cheesecake

For the Crust

1. Preheat the oven to 180 degrees.

2. In a small bowl, mix together the chocolate cookie crumbs and the melted butter. Press into the bottom of a springform pan and set aside.

For the Filling

3. Place the cream cheese in a bowl of a stand mixer and beat on low speed until smooth and creamy. Add eggs one at a time, beating on low speed after each until just combined. Scrape down the sides of the bowl after each. Add sugar and beat on low speed until creamy, about 2 minutes. Add sour cream and Irish cream liqueur and beat on low until combined.

4. Pour the filling into a prepared springform pan. Fill the baking dish halfway with boiling water and place on the lowest rack of the oven. Place cheesecake on the middle rack and set the timer for 55 minutes.

5. Turn the oven off and leave the cheesecake in the oven for an hour. After one hour, remove the cheesecake from the oven to cool on a rack.

6. Wrap and chill for at least 4 hours.

For the Chocolate Sauce

7. Heat whipping cream on the stove until hot, but not boiling. Add chocolate chops and stir until melted. Add Irish cream liqueur and whisk until blended.