Baileys Cheesecake

Ingredients for 1 servings:

• 175 g ladyfingers, crumbled
• 75 g butter, melted
• 1 tbsp cocoa powder
• 1 tbsp syrup (hazelnut syrup)
• 600 g cream cheese
• 100 g sour cream
• 50 g almond(s), ground
• 4 eggs
• 200 g sugar
• 75 ml Baileys Irish Cream
• 100 g sour cream
• 2 tbsp powdered sugar
• 50 g dark chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the sponge fingers with the butter, cocoa, and hazelnut syrup. Press the mixture into the bottom of a 26 cm springform pan and chill. Using a mixer, beat the room-temperature cream cheese and sour cream with the sugar until fluffy. Gradually add the eggs, then the Baileys and almonds. Pour the filling into the base and bake in the oven at 170 degrees Celsius for about an hour. Let the cake cool in the turned-off oven for about 30 minutes, then remove from the oven. Combine the sour cream with the powdered sugar and spread it over the cake. Melt the chocolate and drizzle it onto the cake in a linear pattern from a spoon. Let it cool for at least eight hours; baking it the day before is best.