Instructions

• Preheat your oven to 325°F (160°C). Not in the pressure cooker but you’ll use the oven for this one to get the crust just right.
• In a mixing bowl, mix Oreo cookie crumbs with melted butter until it's all blended. Press this firmly into the bottom of your 9-inch springform pan to form the crust.
• Beat the softened cream cheese using an electric mixer until it’s smooth as butter. Add in sugar and cornstarch little by little, mix until there’s no lumps.
• Crack in the eggs one at a time, mixing real good after each addition. Then stir in vanilla and of course the Baileys Irish Cream — gotta get that flavor right.
• Whip your heavy cream until you see stiff peaks, then gently fold it into your cream cheese mix. Pour the whole enchilada over the crust in the pan.
• Pop it in the oven for 30 minutes until the edges look set but the center is still a little jiggly. Turn off the oven and let it cool in there for an hour slow release style.
• Take it out, cool to room temp, then chill in the fridge for at least 4 hours or overnight. Last bit is melt your chopped semi-sweet chocolate and drizzle that artistic swirl on top before serving.