Bailey’s Cheesecake Bars (Print Version)

# Ingredients:

→ Crust

01 - 150 grams chocolate graham crackers
02 - 85 grams unsalted butter, melted

→ Filling

03 - 454 grams cream cheese, softened to room temperature
04 - 200 grams granulated sugar
05 - 57 grams sour cream, at room temperature
06 - 3 large eggs, at room temperature
07 - 2 teaspoons vanilla extract
08 - 1/2 teaspoon espresso powder
09 - 1/4 teaspoon fine sea salt
10 - 1/4 cup Baileys Irish Cream Liqueur

→ Topping

11 - 170 grams semisweet chocolate chips
12 - 119 grams heavy cream
13 - 2 tablespoons Baileys Irish Cream Liqueur

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang. Pulse the chocolate graham crackers in a food processor until finely ground. Add melted butter and pulse until moistened. Press the crumb mixture into the bottom of the pan using the bottom of a measuring cup or glass. Bake for about 10 minutes until fragrant. Transfer to a cooling rack to cool completely. Reduce the oven temperature to 325°F (163°C).
02 - Beat the cream cheese in a large bowl with an electric mixer until smooth and creamy. Add granulated sugar and beat until combined, scraping down the sides and bottom as needed. Add sour cream, then mix in the eggs one at a time, blending well after each addition. Mix in vanilla extract, espresso powder, and salt. Finally, gently fold in Baileys Irish Cream with a rubber spatula without over-mixing. Pour the batter over the cooled crust and spread evenly. Bake at 325°F until just set in the center and the edges are puffed and slightly cracked, about 40 minutes. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes. Transfer to a wire rack to cool completely before refrigerating for at least 4 hours.
03 - Put the semisweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips. Let sit for 3 minutes before stirring until smooth and melted. Stir in Baileys Irish Cream. Let cool if needed to thicken slightly before pouring over the chilled cheesecake. Spread evenly over the surface.
04 - Serve immediately once the topping is set, or store in the refrigerator for up to 5 days.

# Notes:

01 - Ensure all ingredients are at room temperature for a smoother filling.
02 - For best results, cool the cheesecake gradually to avoid cracking.
03 - Chocolate Teddy Grahams are suitable substitutes for chocolate graham crackers by weight.

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