Bailey’s Chocolate Cheesecake Trifle with Chocolate Drizzle

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Ingredients:
For the base:

1 package (14 ounces) chocolate sandwich cookies
5 tablespoons unsalted butter, melted
For the cheesecake layer:

16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup Bailey’s Irish Cream
For the whipped cream layer:

1 container (8 ounces) frozen whipped topping, thawed
For the chocolate drizzle:

1/4 cup unsweetened cocoa powder
1 tablespoon milk

Instructions:
Make the base: In a food processor, pulse the chocolate sandwich cookies until finely crushed. Combine with the melted butter and press into the bottom of a 9×13 inch baking pan.
Make the cheesecake layer: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, cocoa powder, milk, vanilla extract, and Bailey’s Irish Cream, beating until well combined.
Assemble: Pour the cheesecake mixture over the chocolate cookie base.
Refrigerate: Refrigerate for at least 4 hours, or overnight.
Add whipped cream: Spread the thawed whipped topping over the chilled cheesecake.
Make the chocolate drizzle: In a small bowl, whisk together the cocoa powder and milk until smooth.
Drizzle: Drizzle the chocolate sauce over the whipped cream layer.
Serve: Serve immediately and enjoy!
Tips:

For a richer flavor, use dark chocolate sandwich cookies and cocoa powder.
You can adjust the amount of Bailey’s Irish Cream to your preference.
For a more decadent dessert, add a layer of chocolate ganache or crushed chocolate cookies to the bottom of the trifle.
Enjoy

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