Irish Cream Cheesecake Bars

Preparation

Preheat the oven to 325°F.

Spray a 9x9" baking dish with nonstick cooking spray. Cut a strip of parchment paper (about 5”x15” and place it inside the baking dish. It will be hanging over the sides and this will allow you to easily lift the bars out of the pan. Spray the parchment. Set aside.

In a medium mixing bowl, combine all the crust ingredients except for the flour. Once you have incorporated the first set of ingredients, add the flour. Mix to combine. It will be a thick dough. Press it firmly and evenly into your prepared pan.

Bake for 20 to 22 minutes until the edges are lightly browned. Remove from oven and allow to cool completely either at room temperature or in the refrigerator.

In a mixer fitted with the whisk attachment, combine heavy cream and 1/2 cup of sugar. Whip until soft peaks form. Put the finished whipped cream into another bowl and set aside.

In the same bowl of the mixer, still fitted with the whisk attachment, combine cream cheese, Irish cream, vanilla, allspice and the remaining ½ cup sugar. Begin on low speed to incorporate ingredients and then increase speed to medium-high until you have a smooth consistency. Gently fold the whipped cream into your cream cheese mixture. Spread evenly on top of the cooled crust in the pan.

Chill overnight in the refrigerator. Lift the parchment paper out of the pan using the overhang on the sides. Dust with the cocoa powder and cut into 12 squares. Wipe your knife with every cut to insure beautiful bars.