Murphy’s and Baileys Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the crust: Preheat the oven to 350°F.

Step 2

In a small bowl, combine the crumbs and melted butter.

Step 3

Press the crumb mixture onto the bottom and up the sides of a 9-inch round springform pan.

Step 4

Bake for 8 to 10 minutes, or until lightly browned.

Step 5

Remove from the oven and let cool on a wire rack.

Step 6

To make the syrup: In a medium saucepan over medium heat, combine the stout and brown sugar.

Step 7

Gently bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes, or until the mixture is thick and syrupy and coats the back of a spoon.

Step 8

Remove from the heat and let cool.

Step 9

To make the filling: In a large bowl, combine the cream cheese and confectioners' sugar and beat until smooth with an electric mixer.

Step 10

Add the cream and beat for 3 to 4 minutes, or until smooth.

Step 11

Stir in half the Murphy's syrup and all of the Baileys.

Step 12

In a small bowl, combine the gelatin and boiling water.

Step 13

Stir until the gelatin is completely dissolved, about 5 minutes.

Step 14

Stir 2 tablespoons of the syrup into the gelatin, then stir the gelatin into the cream cheese mixture.

Step 15

Pour the filling over the biscuit crust.

Step 16

Refrigerate for 3 to 4 hours, or until firm.

Step 17

Set aside the remaining syrup room temperature.

Step 18

When ready to serve, release the sides of the pan and cut the cheesecake into wedges.

Step 19

Drizzle some of the remaining Murphy's syrup around each slice and garnish with fresh berries.