Irish Cream Chocolate Cheesecake (No-Bake)

Make crust. Add 23 cookies to a food processor and pulse until cookies become fine crumbs. Next add in melted butter and pulse again until everything is combined.

Grease an 8-inch springform pan and cut a parchment paper circle out to fit the bottom of the pan.

Push the cookie crumb crust firmly into the bottom of the springform pan and refrigerate for an hour.

About 20 minutes before crust is ready to come out of the fridge, add sugar and softened cream cheese to a large mixing bowl. With a hand mixer mix on high speed until sugar and cream cheese are combined. In a separate bowl lightly whip 2 cups of heavy whipping cream and gently on low-speed stir in the whipped cream into the cream cheese mixture.

Pour chocolate into a microwave safe bowl. Microwave for a couple minutes until chocolate is melted and smooth. Add chocolate to the cream cheese mixture and fold in. Once chocolate and the cream cheese mixture are combined and creamy add in Irish cream liqueur stirring again until completely combined and smooth.

Pour the cheesecake filling into the prepared Oreo cookie crust and refrigerate for a couple of hours or overnight until cheesecake is completely set up.

Make whipped cream. Add 1 cup of heavy whipping cream, 2 tablespoons of confectioners' sugar and 1 teaspoon of vanilla extract to a medium mixing bowl. Mix on high speed until stiff but smooth whipped cream forms.

Serve Irish Chocolate Cheesecake with a dollop of whipped cream and enjoy!