The Irish Cream Dream Effortless Baileys NoBake Cheesecake

Instructions:

1. Line the base of a 9-inch springform tin with parchment paper. Crush the Digestive biscuits finely (using a food processor or rolling pin) until coarse sand consistency is achieved.
2. Combine the crushed biscuits, melted butter, and 1 tablespoon of sugar in a bowl until uniformly coated. Press the mixture firmly and evenly into the prepared tin base. Chill in the fridge for at least 30 minutes to set firmly.
3. If using gelatine sheets, soak them in cold water for 5 minutes until pliable, then squeeze out excess water. Gently warm the 50ml of Baileys (for the topping mix) in a small saucepan—do not boil. Remove from heat and dissolve the softened gelatine into the warm liqueur, stirring until clear. Set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese until completely smooth and lump-free. Gradually beat in the sifted icing sugar and vanilla extract until just combined.
5. Pour in the 150ml of Baileys and mix on low speed until incorporated. If using gelatine, gently fold the cooled gelatine/Baileys mixture into the cream cheese mix.
6. In a separate, very cold bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions using a large spatula, taking care to keep the mixture light and airy.
7. Pour the entire filling mixture over the chilled biscuit base. Smooth the top with an offset spatula. Cover loosely with cling film and refrigerate for a minimum of 6 hours, ideally overnight, until completely firm.
8. Once set, carefully run a thin, warm knife around the edge of the tin before releasing the springform side.
9. For the final drizzle, gently melt the 50g of dark chocolate. Stir in the remaining 50ml of Baileys until smooth. Drizzle the topping over the cheesecake just before serving.