Irish Cream Cheesecake

This scrumptious cheesecake has a subtle hint of whiskey and creamy chocolate, all the more delectable served with butterscotch sauce.

Ingredients:
For the biscuit base:
125g butter
250g digestive biscuits

For the filling:
450g full-fat cream cheese
125g caster sugar
2 eggs
750ml double cream
5 sheets leaf gelatine
125ml full-fat milk
125ml Irish cream liquer

Method:
For the biscuit base:
Melt the butter in a pan.
In a plastic bag, crush the biscuits until they are of the texture of breadcrumbs.
Melt the melted butter and crushed biscuits together and pour the mixture into a 12 inch spring form cake tin. pressing it to cover the base firmly.
Chill for at least 10 minutes, or better still, for about half an hour.

For the filling:
Beat together the cream cheese and sugar. Mix in the eggs, one at a time.
In a separate bowl, semi-whip the double cream.
Soften the gelatine in half the milk in a saucepan by warming it over gentle heat. Once melted, pour in the remaining milk and allow to cool.
Fold the double cream into the cream cheese mixture. Mix the gelatine and milk and Irish cream into the cream and cheese mixture.
Pour the filling onto the biscuit base and place in the fridge to set for 3-4 hours.