1. Place the biscuits in a food processor and blitz to crumbs, or you can place in a bad and bash with a rolling pin until as fine as possible, then pour into a large bowl.

2. Put the butter in a microwaveable bowl and melt until just melted in the microwave.

3. Pour the melted butter in with the biscuit crumbs and mix until well combined.

4. Line a 22cm round baking tin (a spring form or loose bottom tin is best so you can remove easier) with either greaseproof paper or clingfilm. I only tend to do the bottom so it is easier to get off the base but you can do the sides too if you wish.

5. Push the biscuits crumbs into the base of the tin and use the back of a spoon to press down nice and tightly. Refrigerate for at least 30 mins.

6. In a large bowl pour in the 400ml of double cream and whisk with an electric whisk until stiff peaks. Add in the 80ml of Baileys along with the cream cheese and whisk again until well combined.

7. As the Baileys is added in, with it being liquid, you will need a little extra to make sure the cheesecake stays stiff. Usually I would only use cream and cream cheese and it holds its shape but to ensure it doesn't collapse in this case I added gelatine too. 6g of powdered gelatine dissolved into about 30ml of hot water and then whisked into the cheesecake mix. You may get away without adding the gelatine but I am not sure the cheesecake will be stable enough without, but by all means try and skip it if you like!

8. Pour the mix on top of your chilled base and level out with a spatula. Chill for at least an hour

9. To make the Baileys chocolate ganache, place your chocolate in a bowl, heat your cream in a jug and pour over the chocolate, stir until melted. If it doesn't all melt with the hot cream place in the microwave for 10-20 seconds then stir, repeat until all melted. Add in 50ml of Baileys and the butter, microwave for 20 seconds and stir, repeat until everything is melted and all ingredients are combined together and silky smooth.

10. Let the ganache sit for 10 mins or so to cool then pour half on top of the cheesecake, let some drips go over the sides. Chill for 15 mins of so then pour over the remaining ganache to thicken the chocolatey layer.

11. Place in the fridge for a minimum of 3 hours but ideally overnight to fully chill and set. Then serve!

NB: I am aware some Coeliacs can't tolerate Baileys for whatever reason, if you wanted you could change it to a "rum truffle" cheesecake by switching to rum or rum flavouring in the cheesecake and again in the chocolate. Or simply add vanilla extra to the cheesecake (2-3tsp in place of the Baileys) and keep the ganache as just chocolate if you wanted to skip the alcohol all together!