Baileys cheesecake

1. Gently melt the butter in a saucepan.
Add the crushed biscuits and mix until the butter has been absorbed.
Remove from heat. While it's still warm press the mixture into the bottom of a lined 23cm / 9inch springform or flat tin, leave to set for 1 hour in the fridge.
while it is chilling in the fridge, grate the chocolate.and place in the fridge too.

2. In a bowl whip the cream until forms soft peaks.
In a seperate bowl beat the cream cheese until it is soft, beat in the icing sugar and baileys.
Fold in the whipped cream and three quarters of the grated chocolate, spread onto crushed biscuit base. Refigerate and allow to set for at least 2 hours, sprinkle on the rest of the grated chocolate.