What’s not to love about this? The name says it all. I can certainly drizzle chocolate syrup as shown in the photo. I think I’d skip the powdered sugar and cocoa shamrock as it’s a bit above my skill level. Chocolate curls also make an elegant garnish. I like the simplicity of the chocolate syrup. Perhaps it is chocolate sundae sauce as it is so thick. Double yum.
From the reviews:
Some said it was as good as any cheesecake at the Cheesecake Factory. If you don’t grease and flour the pan, you will get cracks in the cheesecake. Adding a water bath to the rack below the cheesecake in the oven helps with that too. If you get cracks anyway, just cover with some Reddi-Whip and chocolate sprinkles. Some used 1/3 cup of Irish Cream and others used 1/2 cup of Irish Cream. Even using 1/3 cup gives a subtle flavor. And yes, the alcohol cooks out. There are tips for reducing the fat and calorie content that don’t make a difference in taste.
“I love the way this cheesecake looks. It truly looks professionally made . . . When making the crust, keep on stirring it up and don’t be afraid to use your hands (clean please) if necessary to form a “more pasty than crumbly” crust.”