Baked Chocolate-Glazed Baileys Cheesecake

Line a 20cm round cake tin with non-stick baking paper.

To make the base, put the cookies or biscuits in a food processor and pulse until finely crushed. Alternatively, put them in a large ziplock bag and bash them with a rolling pin. Stir in the melted butter until well combined. Press the mixture firmly over the base of the lined tin, then chill in the fridge for 30 minutes.

Preheat the oven to 150°C/gas mark 2.

To make the filling, put the cream cheese, sugar and Baileys in a large bowl and beat until smooth. Add the eggs and cornflour and beat until fully combined. Pour the filling on top of the prepared crust, smoothing it level.

Bake in the oven for 30 minutes, until just set. The filling is set when it does not jiggle more than a tiny bit in the centre. Remove from the oven and allow to cool in the tin on a wire rack for 20 to 30 minutes, then wrap the tin in cling film and chill in the fridge for 2 to 3 hours to set completely.

Once the cake has set, make the glaze. Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Set aside and keep warm so that it will still be runny when needed.

When the cheesecake is cooled and set, remove it from the fridge and place on a serving platter. Drizzle with the cool, but not set, chocolate glaze and decorate with chocolate curls or shards. Place in the fridge for another 20 minutes before cutting into slices to serve.