His is my second attempt ever to make a cheesecake. I normally just buy them to save the hassle of making them. I know my first time I must not of used enough butter for the base as when I cut in to it the base just crumbled flat.
Whole pack of chocolate digestive biscuits crushed
6 tablespoons of butter.
550g of cream cheese
150g of icing sugar
300ml double cream
50ml baileys liqueur
Coco powder to dust the top.
I split the biscuits and popped them in to freezer bags and let the kids crush them for me. While they was doing that I melted the butter in a saucepan on low. Once they was crushed I took the pan if the heat and added them to the butter and mixed well until the butter was absorbed. I spooned them in to a springform tin and pressed with a spoon. Leave in the fridge for around an hour.
While that is setting whip the double cream till stiff. In another bowl whip the cream cheese then icing sugar and baileys. Fold in the cream until it's mixed. Smooth over the biscuit base and leave to set.