let's call this what it is: no-bake, irish coffee, chocolate cheesecake. basically, this cheesecake is everything right now. cool, rich, and decadent. plus, super easy to whip up for that get-together tomorrow!

Ingredients

For crust:

• 1 1/2 cups oreos, crushed
• 5 tablespoons melted butter

For filling:

• 2 large containers of cream cheese (about 32 oz)
• 3/4 cup powdered sugar
• 1/4 cup Bailey's Irish Cream Liqueur
• 1 pack of instant coffee
• 4 sweet & salty chocolate bars, melted
• 1 cup whipped topping (cool whip!)

For decorating:

• 5 tablespoons deluxious dark drinking chocolate 
• 1/2 cup water
• whipped topping

Instructions

1. Combine the crushed oreos and melted butter until moistened and crumbly.
2. Press the mixture into the bottom of a 9-inch springform pan and set aside to set. (We like to line the bottom with parchment paper so it doesn't get too sticky.)
3. Combine the cream cheese and powdered sugar in a large bowl, mixing on medium speed until smooth.
4. Add the Bailey's and mix well until incorporated.
5. Add the instant coffee and mix again.
6. Add the melted chocolate bars while the mixer is running on low speed, until completely incorporated. Make sure everything is incorporated.
7. Fold in the whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
8. Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula. 
9. Chill in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. 
10. To make the chocolate sauce, combine drinking chocolate with hot water and stir until well incorporated. Microwave in 15-second increments until slightly thick and smooth, and then let sit to thicken even more. 
11. Top cheesecake with chocolate sauce and whipped topping!  

serve and enjoy!