Chocolate And Baileys® Two-Tier Cheesecake

• 1 3/4 cups crushed digestive biscuits
• 3 tablespoons butter, melted
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons hot water
• 1 1/4 cups heavy whipping cream, divided
• 5 ounces dark chocolate, melted and cooled
• 14 ounces cream cheese, softened, divided
• 1 1/2 tablespoons white sugar, divided
• 1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Baileys(R))

1. Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
2. Dissolve cocoa powder in hot water in a small bowl.
3. Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
4. Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
5. Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
6. Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
7. Chill until set, 2 to 3 hours.

digestive biscuits, butter, cocoa, water, heavy whipping cream, chocolate, cream cheese, white sugar, cream liqueur

Taken from www.allrecipes.com/recipe/256993/chocolate-and-baileys-two-tier-cheesecake/ (may not work)