Created by Kaman Ryan
1. Preheat oven to 180°C. Grease a 9-inch spring form pan and line the bottom with waxed paper.
2. Put the biscuits into food processor to breakdown into fine sand-like crumbs.
3. Melt butter in a saucepan over medium-high heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a few minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.
4. Add the butter into the biscuits and mix with a fork until evenly moistened. Press the mixture over the bottom. Refrigerate for at least 2 hours to set. (It will help to enhance the flavors of the crust, but if you are impatient you can put it in the freezer for 20 minutes)
5. In a large bowl and using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs one at a time, beating well after each addition. Beat in the Bailey’s Crème. Beat in the vanilla.
6. Pour half of the batter into the prepared pan.
7. In a small saucepan with water, heat chocolate in a heatproof bowl until melted. Drizzle 1/2 of the chocolate into stripes or any pattern of your choosing over the batter. Spoon the remaining batter over that bit, then drizzle with the remaining chocolate on top.
8. Bake the cheesecake until firm around the edges but still slightly wobbly in the center, for 1 hour to 1 hour 20 minutes. Set the cake in the pan on a wire rack to cool completely. Wrap the cake in plastic and chill for at least 4 hours. (Best if served next day)
9. Remove the cake from the refrigerator 30 minutes before serving.