• 225g chocolate chip cookies
• 75g butter, melted
• —————–
• 200g plain chocolate
• 200g milk chocolate
• ­­­­­­­­­­­­­­­­­­­­­­­55g golden caster sugar
• 350g cream cheese
• 300 ml double cream, whipped

1. Butter the base and sides of a springform cake tin.
2. Crush the cookies in a bag with a rolling pin. Place the butter in a saucepan and gently heat until butter just melts. Turn off the heat and stir in the crushed cookies.
3. Press the mixture into the base of the tin and chill in the fridge for 30 minutes.
4. Melt the plain and milk chocolate together and stir to combine.
5. Place the sugar and cream cheese in a mixing bowl and beat until smooth.
6. Fold in the whipped cream, the chocolate and then the Irish cream.
7. Spoon the filling over the base and smooth the surface. Chill in the fridge for 2-3 hours.
8. Transfer to a plate and slice to serve.

This can be made the day before and kept in the fridge overnight.

It can be served with a tsp Irish cream (see pic) or with a dusting of icing sugar, or strawberries and crème fraiche.