This is a dessert I made for our Christmas Dinner, I included several items on the menu that paid homage to my husbands Irish Roots, & this was one of them. We all loved it. Since we actually made it on Christmas Day, we did not taste it until the day after Christmas. By then it was well chilled & so creamy & smooth & worth the wait.
My husband enjoyed it so much his serving was 3 times the size of ours. I was glad that he loved it so much. My daughter Briana helped with this one too, & could really appreciate just how much time & effort goes into creating such a magnificent dessert.
Preheat oven to 350 degrees F. You will need a 9 inch square or round spring form pan. Crush enough cookies to make 2 1/4 cups.
Pour crumbs into a bowl add sugar and melted butter, then pour into spring form pan. Then press to bottom and about 1-2 inches up the sides of the pan. Place in preheated oven and bake for 8-10 minutes, then remove from oven, set aside and allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F.
These are the main flavorings for this cheesecake.
Now add the softened cream cheese to a large bowl, & beat till creamy. Then add in the eggs one at a time and the pudding & pie filling, beating until well blended. Add the sour cream, and Irish Cream and beat just until blended & smooth.
Remove at least 3 cups of the cheesecake mixture to a smaller bowl.To this mixture add the Nutella Hazelnut spread, 1 Tablespoon Vanilla Bean Paste or extract, and 1 teaspoon of coffee extract, blend together until thoroughly mixed. Set aside till needed. Use a medium size spoon in the smaller bowl.
To the larger bowl add 1 Tablespoon of vanilla Bean Paste and 1 teaspoon amaretto extract, blend together till thoroughly mixed. Add a medium size spoon to the larger bowl, but keep it separate from the other bowl.
Now using the bowl with the white cream cheese , alternate spoons of the white filling. Then fill in the gaps with the chocolate mixture.
Repeat until you have alternated both colors into the spring form pan. Now using a butter knife carefully drag the knife through the cheesecake mixture, being extra careful not to touch the bottom or the sides of the cake pan. Top of cake should resemble something like this picture. Boil about 5 cups of water & set aside till needed. This is for the water bath for the cheese cake.
Now cover the bottom of cheesecake pan with heavy duty foil making sure it goes up on sides of pan. I used three layers of foil. Wrap tightly around the bottom of pan. This prevents the water from seeping into bottom of crust during cooking.
Now Using a larger pan with sides, that will allow you to sit the cheesecake pan inside. Add the cheesecake, then carefully pour the boiling water inside pan, then close oven door and allow cheesecake to cook for 50 minutes. NOW LOWER OVEN TEMPERATURE TO 300 DEGREES F. and CONTINUE BAKING FOR AN ADDITIONAL 30 MINUTES. After 30 minutes has elapsed, TURN OVEN OFF, but LEAVE CAKE IN OVEN FOR AN ADDITIONAL HOUR. Now remove from oven and allow to cool completely to room temperature. Refrigerate for at least 3-4 hours, or preferably over night before serving.