Baileys Cheesecake Filling

Cut waxed paper to fit into a 5 or 6 inch springform pan and set aside.

To make the cheesecake, using an electric hand mixer or (stand mixer with whisk attachment) mix whipping cream and vanilla extract in a bowl on high until stiff peaks form. Place in the refrigerator while making the cheesecake. In a separate bowl using a hand mixer or stand mixer with paddle attachment, cream together cream cheese, Bailey's Strawberries and Cream, lemon juice and powdered sugar together until smooth. Add whipped cream just until mixed. Pour over the prepared crust, cover with plastic wrap and refrigerate for at least 6 hours or until set. Remove from the springform pan and top with strawberry compote when ready to serve.

To make the crust, In a bowl, combine crushed vanilla wafers, sugar, cinnamon and melted butter. Stir until well combined. press into the bottom of the springform pan and place in the refrigerator. *You can use a food processor to crush cookies or place them in a large plastic ziploc bag and crush with a rolling pin.

Grand Marnier Strawberry Compote

Add strawberries, sugar, Grand Marnier and lemon juice to a saucepan. Cook on medium high, stirring until mixture starts to bubble. Turn on low and continue to cook until mixture starts to thicken (approx 3-4 minutes) and remove from heat. Taste and add more sugar if needed. The mixture will thicken a little more when completely cooled.

Other variations:

For Oreo crust, mix 3/4 cup of crushed Oreos with 3-4 tsp. melted butter and press into the prepared pan.

For a mixed berry topping, use a cup of a combination of strawberries, blueberries and raspberries instead of only strawberries.

 This recipe makes one 5-6 inch cheesecake that can serve 4 people.