Irish Cream and Stout Cheesecake

Irish Cream and Stout Cheesecake
Makes 10-12 servings

Crust
Two 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

Filling
3 packages (8 ounces 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

Topping
1 cup sour cream
1/4 cup sugar Syrup
1 cup Murphy’s or Guinness stout
2 tablespoons brown sugar

Fresh berries for garnish To make the crust:

Preheat oven to 325 degrees.

Preparations: In a small bowl, combine crumbs and melted butter. Press crumb 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.
To make the filling: 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:
To make the topping: In a small bowl, whisk together sour cream: and sugar. 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.
To make the syrup: In a medium saucepan over medium heat, bring stout to a boil. Reduce heat to medium-low and cook for 10 minutes, or until mixture is reduced to about 1/2 cup. Stir in brown sugar and cook for 5 minutes, or until mixture is syrupy. Re- move from heat and let cool.
Presentation: 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.

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