For the Crust:
16 tablespoon cold unsalted butter, cut into small pieces
½ cup of granulated sugar
1 ¼ cup of all-purpose flour.
¼ cup of rice flour.
½ cup of cocoa powder.
pinch of salt.
For the Cheesecake Filling:
1 ½ lb (three 8oz. packages) cream cheese, at room temperature.
1 cup of granulated sugar.
1 lb sour cream.
1/3 cup of Baileys Irish Cream.
2 tablespoons of instant espresso powder.
Instructions to make the crust:
With an electric mixer, combine the butter, flour, sugar, rice flour, cocoa powder and salt.
Mix on low until the dough comes together.
Roll the dough into a 9-inch round.
Pat into the bottom of a 9-inch springform tin.
Refrigerate at least 2 hours, overnight is better. Dough needs to be nice and cold.
Once the dough is cold, preheat oven to 300 F
Bake the crust for 30 minutes.
Remove from oven and cool completely.
Instructions to make the cheesecake filling:
Do this while the oven is preheating-
Beat the cream cheese with a mixer on medium until smooth.
Slowly add the sugar, beat until smooth.
Add 1 egg at a time, beating well after each addition.
Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
To make the final cheesecake:
Spread the topping evenly over the crust.
Place the springform tin inside a larger baking pan, then place into oven.
Carefully fill the larger pan halfway with hot water.
Bake for 1 hour 15 mins.
Test if is cooked by gently shaking the pan. The cheesecake should be set but not dry.
Transfer the tin to a wire rack and cool for 30 minutes.
Refrigerate until chilled throughout.