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100g butter
100克黄油
250g digestive biscuits, crushed
250克碎的消化饼干
600g Philadelphia cream cheese
600克费城奶油乳酪
25ml Baileys
25毫升百利甜
100ml icing sugar
100毫升糖粉
500ml double cream, whipped (200ml to garnish)
500毫升高脂鲜奶油（200毫升用以装饰）
100g grated chocolate
100克碎巧克力
cocoa powder, to dust
可可粉
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
在平底锅中加热将黄油融化，加入消化饼干屑。搅拌直至黄油完全吸入饼干中。
Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
将锅子从火上移开，压入底部位18cm/7in的锡箔纸中。放入冰箱，待1小时后成型。
Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
同时，准备蛋糕另一层。轻轻搅拌奶油乳酪，加入百利甜与糖粉。再加入高脂鲜奶油与碎巧克力。待融化后，用勺子均匀地铺在已成型的饼干上。
Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
再放入冰箱中待2小时后成型。成型后，去掉锡箔纸，在蛋糕上层，再涂一层鲜奶油再撒上可可粉即可。
