Ingredients:
For the Crust:
16 tablespoon cold unsalted butter, cut into small pieces.
½ cup of granulated sugar.
1 ¼ cup of all-purpose flour.
¼ cup of rice flour.
½ cup of cocoa powder.
Large pinch of salt.
For the Cheesecake:
1 ½ lb (three 8oz. packages) cream cheese, at room temperature.
1 cup of granulated sugar.
4 x eggs.
1 lb sour cream.
1/3 cups of Baileys Irish Cream.
2 tablespoons of instant espresso powder.
Directions:
In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt.
Mix on low until the dough comes together.
Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin.
Refrigerate overnight if possible, but a minimum of 30 mins.
Once the base has refrigerated, preheat an oven to 300 F.
Bake the crust for 30 minutes. Cool completely.
In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth.
Slowly add the granulated sugar and beat until smooth.
Add 1 egg at a time, beating well after each.
Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
Spread the topping evenly over the crust.
Place the springform tin in a large roasting or baking pan, then place on the oven rack.
Carefully fill the roasting pan halfway with hot water.
Bake for 1 hour 15 mins. Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry.
Transfer the tin to a wire rack and cool for 30 minutes.
Refrigerate until chilled throughout.