Step 1

Preheat oven to 140C. Line the base and sides of a 22cm springform tin with baking paper.

Step 2

In a food processor, blitz biscuits into a fine crumb. Add espresso and pulse to combine. Add melted butter and blitz until thoroughly mixed. Pour into prepared tin and press to form an even layer in the base.

Step 3

Wipe out food processor bowl. Blitz cream cheese and sour cream until smooth. Add sugars, Baileys and espresso, and pulse to combine. Add eggs one at a time, and ensure they are mixed thoroughly. Pour into prepared tin over biscuit base. Bake for 55 minutes until just set. Turn off the oven and allow cheesecake to cool with the oven door ajar. Refrigerate overnight.

Step 4

To make glaze, heat cream in a saucepan until just simmering. Place chopped chocolate in a bowl and pour over hot cream. Stir until smooth. Whisk in icing sugar. Allow to cool, then pour over cheesecake and smooth into an even layer. Refrigerate for 30 minutes to set.

Step 5

Slice cheesecake into wedges to serve.