Instructions

For Crust

1. Prepare a 9 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Spray the inside with non stick spray so the parchment paper sticks to the pan. Line the sides with a strip of parchment paper.
2. Place the chocolate graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour.

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
4. Repeat this step with the greek yogurt and the vanilla extract as well as the Bailey's. Make sure the batter is completely smooth at this point before the next step.
5. Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
6. Pour the batter into the prepared pan on top of the crust.
7. Bake the cheesecake in a water bath for 45 minutes to an hour or until the edges are set but the middle jiggles slightly.
8. Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
9. Take the cheesecake out of the oven and place it covered in the fridge.

Chocolate Ganache

1. Place the heavy cream and the baileys in a small saucepot.
2. Heat the cream on medium low heat to a simmer.
3. Once at a simmer, shut the stove off and add in the chocolate chips and cover the pot and set it aside for 2 minutes.
4. After 2 minutes whisk the mixture together until the mixture is combined.
5. Once cool, place in a seporate bowl and store in the fridge or immediately use.

Whipped Cream

1. Combine the cold water and the unflavored gelatin in a small bowl and set aside to set. It's ready when it looks like a brown/tan blob.
2. Place heavy cream and Bailey's Irish Cream in the bowl of strand mixer with a whisk attachment or regular bowl with a hand mixer.
3. Beat until frothy. About 3 minutes.
4. Add in the sugar in a steady stream while beating until you get soft peaks. About 3-5 minutes. In the meantime, add in the boiling water to the gelatin and stir to dissolve.
5. Add the gelatin to the whipped cream and beat until stiff peaks form. This happens fast with the addition of the gelatin so make sure to not over-beat. Once the peak stands straight up on the beater, it's ready.
6. Transfer to a piping bag with a star tip and place in the fridge until ready to use.

For Decoration

1. Unmold the cheesecake by unlatching the sides and taking that off. Place a piece of parchment paper on top of the cheesecake followed by a light weight cutting board. Using the bottom of the pan and the cutting board,gently flip the cake over. Take the bottom of the pan and the parchment paper off of the cake. Place your serving plate ontop of the prepared pan. Flip the cake over.
2. Spoon the ganache over the top of the cake and spread out to the edges.
3. Pipe stars of whipped cream around the sides of the cake.
4. Eat immediatly or store covered in the fridge for up to 2 weeks.