350g chocolate with almonds
1 cup chocolate creme biscuits
1 cup digestive biscuits
1 cup Bailey's Irish Cream Liquer
2 cups double cram
Crush biscuits together and add 1/4 cup of Bailey's. Mix to form base of cheesecake. Press into buttered 25cm diameter dish.
Melt chocolate over simmering water. Whip cream and fold in to melted chocolate. Add remaining Bailey's and mix gently. Pour mixture over base.
Chill in the fridge overnight.
For a variation try using Mint flavoured Bailey's and mint chocolate of try a dark or white chocolate version.