Baileys Mudslide Cheesecake

Serves 8-10, Prep 45 mins

600g chocolate mud cake 1 tblsp Baileys Irish Cream

liqueur

280g pkt Maltesers

FILLING

200g block dark chocolate,

chopped

2 x 250g blocks cream cheese, chopped, at room temperature

½ cup caster sugar

2 tblsps Baileys Irish Cream

liqueur

300ml tub thickened cream

1 Invert base of a 23cm springform pan (base measures 22cm), 6cm deep. Grease and line base and side with baking paper.

2 Crumble mud cake in a large bowl. Add liqueur and stir to combine. Press over base of prepared pan. Refrigerate while making filling.

3 To make filling, melt chocolate in a medium, heatproof bowl sitting over a pan of simmering water, stirring until smooth. Remove bowl. Stand 10 minutes to cool slightly.

4 Beat cream cheese and sugar in a large bowl of an electric mixer until light and fluffy. Beat in liqueur. Add chocolate and beat until combined. Add cream and beat until thickened.

5 Spoon into pan. Smooth over top. Arrange Maltesers, in a single layer, over top. Refrigerate for at least 6 hours, or overnight until firm.

6 Remove side of pan and lining paper. Transfer cheesecake to a serving plate. Cut into wedges, to serve.