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250g/8¾oz digestive biscuits, crushed
600g/1lb 5oz Philadelphia cream cheese
25ml/1fl oz Baileys
100ml/3½oz icing sugar
300ml/10½oz double cream, whipped
100g/3½oz grated chocolate
200ml/7¼oz double cream, whipped
cocoa powder, to dust
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey`s and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.