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100g butter
100克黃油
250g digestive biscuits, crushed
250克碎的消化餅干
600g Philadelphia cream cheese
600克費城奶油乳酪
25ml Baileys
25毫升百利甜
100ml icing sugar
100毫升糖粉
500ml double cream, whipped (200ml to garnish)
500毫升高脂鮮奶油（200毫升用以裝飾）
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.
在平底鍋中加熱將黃油融化，加入消化餅干屑。攪拌直至黃油完全吸入餅干中。
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.
將鍋子從火上移開，壓入底部位18cm/7in的錫箔紙中。放入冰箱，待1小時后成型。
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.
同時，準備蛋糕另一層。輕輕攪拌奶油乳酪，加入百利甜與糖粉。再加入高脂鮮奶油與碎巧克力。待融化后，用勺子均勻地鋪在已成型的餅干上。
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小時后成型。成型后，去掉錫箔紙，在蛋糕上層，再涂一層鮮奶油再撒上可可粉即可。
