Ingredients

The following ingredients have 36 Servings
  • 30 Oreo cookies (3 cups crumbs)
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons instant espresso powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Irish cream liqueur
  • 8 oz semisweet chocolate chips (1 1/3 cups)
  • 1 cup heavy whipping cream
  • 2 tablespoons butter

Instruction

  • Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
  • In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in 1/4 cup melted butter until combined. Press mixture firmly in bottom of pan. Bake 8 to 10 minutes or until crust is just set.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Add cornstarch and espresso powder; beat until combined. Reduce speed to low, and beat in eggs, one at a time. Beat in vanilla and Irish cream liqueur until just combined. Spread mixture evenly over crust in pan.
  • Bake 30 to 35 minutes or until cheesecake is set around edges but still jiggles slightly in center. Cool 1 hour on cooling rack. Refrigerate 2 hours to set.
  • Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream and 2 tablespoons butter just to boiling over high heat. Remove from heat; pour mixture over chocolate chips. Stir until chocolate is completely melted and mixture is smooth. Cool 10 minutes; pour and spread chocolate mixture evenly over chilled cheesecake. Refrigerate 1 hour to set.
  • Use foil handles to carefully remove bars from pan. Cut into 9 rows by 4 rows.