A warm, frothy latte macchiato, when paired with this cheesecake, makes for the perfect afternoon coffee and cake date.
Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
In a small saucepan, melt butter over medium heat. Place crumbled cookies into a large bowl and pour melted butter on top. Stir well to combine.
Add gelatin sheets to a small bowl with cold water. Leave to soak for approx. 8 – 10 min.
In a large bowl, mix together yogurt, cream cheese, and Baileys. Then, place gelatin mixture in a small saucepan with sugar and simmer over medium heat for approx. 2 – 3 min. until sugar is dissolved. Next, add gelatin mixture to yogurt and cream cheese mixture. Stir well to combine.
Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form. Pour yogurt and cream cheese mixture into baking form. Gently tap on counter to release air bubbles. Transfer to fridge and allow to set for approx. 3 hours.
Finely chop chocolate and transfer to a large bowl. In a small saucepan, bring espresso powder, cream, and corn syrup to a simmer over medium heat. Pour over chopped chocolate, let stand for approx. 15 – 30 sec., and then stir well to combine.
Carefully run knife around edges of the baking form. Remove cake and transfer to a cake platter. Evenly spread ganache over top of cheesecake. Garnish cake with an outer ring of coffee flavored chocolates. Enjoy with a cold glass of Baileys!