Irish Cream and Stout Cheesecake
2 cups crumbs from Irish digestive biscuits or wheat biscuits, such as
Carr's or McVitie's brand (12 to 14 biscuits)
3 tablespoons unsalted Kerrygold Irish butter, melted
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 cup sugar
2 teaspoons vanilla
1 cup sour cream
1/3 cup Irish cream liqueur
4 large eggs
1 cup sour cream
1/4 cup sugar
1 cup Murphy's or Guinness stout
2 tablespoons brown sugar
Fresh berries for garnish
Combine crumbs and melted butter in a small bowl. Press mixture onto bottom and up side of a 9-inch round springform pan. Bake in preheated 325-degree oven for 8 to 10 minutes, or until lightly browned. Remove from oven and let cool on a wire rack. Maintain oven temperature.
Combine cream cheese, sugar and vanilla in a food processor. Process for 10 to 20 seconds, or until smooth. Add sour cream and Irish cream liqueur and process for 5 to 10 seconds. Add eggs, one at a time, processing after each addition. Pour filling over biscuit crust.
Bake for about 55 minutes, or until edges are puffed and center is almost set. Remove from oven and let cool on a wire rack for 10 minutes. Maintain oven temperature.
Whisk together sour cream and sugar in a small bowl. Spoon over the warm cheesecake and bake for 10 minutes longer. Remove from oven and let cool completely on a wire rack. Cover and refrigerate overnight.
Bring stout to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and cook for 10 minutes, or until mixture is reduced to about ½ cup. Stir in brown sugar and cook for 5 minutes, or until mixture is syrupy.
Remove from heat and let cool. When ready to serve, release side of pan and cut cheesecake into slices. Drizzle some of the syrup over each slice and garnish with fresh berries.