Ingredients

• 100g/3½oz butter
• 250g/8¾oz digestive biscuits
• crushed
• 600g/1lb 5oz cream cheese
• 25ml/1fl oz Baileys or other Irish cream liqueur
• 100ml/3½oz icing sugar
• 300ml/10½oz double cream
• whipped
• 100g/3½oz grated chocolate
• 200ml/7¼oz double cream
• whipped
• cocoa powder
• to dust

Directions

• 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 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
• Meanwhile
• prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth
• spoon evenly onto the biscuits.
• 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. Serve.