175g chocolate biscuits
60g unsalted butter, melted
600g cream cheese, chopped and at room temperature
300g creme fraiche
200g caster sugar
1 vanilla pod, scraped
3 eggs, beaten
75g white chocolate, melted
75g white chocolate, chopped
Chocolate shards and cocoa powder to decorate
Prepare a 22cm non-stick springform cake tin, the bottom lined with baking paper.
Place biscuits into the bowl of a food processor and blitz till a fine crumb is formed. Add butter, blitz again. Press crumbs firmly into the bottom of the cake tin using the back of a spoon, so that an even layer forms. Bake in a 180-oven for 10 minutes.
Place cream cheese into bowl of a food processor and blitz. Add creme fraiche, caster sugar and vanilla. Blitz to combine. While the motor is running, add eggs.
Place mixture into a large bowl and add melted white chocolate and chopped white chocolate. Add Baileys and stir to combine.
Pour mixture into cake tin on top of biscuit base. Bake in a 180-degree oven for 1 hour. Once cooled, decorate with chocolate shards and dust with cocoa powder. Slice and serve.