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Best I could find with a quick look is a no bake one. I suggest going for a spring form or a cheesecake pan, this will make your life much easier.
Bailey's Irish Cream Cheesecake
submitted by M.K. Warren
1 1/2 cups Vanilla Wafers; Crushed
1 cup Butter
5 Envelopes Gelatin
Water (About 5 Tbs.)
8 oz. Cream Cheese
3/4 cup Granulated sugar
2 cups Heavy Cream
1/4 cup Bailey's Irish Cream
Whipped Cream & Fresh Strawberries for Garnish (Optional)
To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared. Place the vanilla wafer crumbs in a small mixing bowl. Melt the butter in a small saucepan and mix with the crushed wafers. Press the wafer and butter mixture into the base of a 8-inch cake or pie tin.
Dissolve the gelatin in just enough cold water to soften and reserve. In a large mixing bowl Beat together the cream cheese and sugar until well combined. In a separate bowl, whip the heavy cream to stiff peaks and fold in the Baileyˇ¦s Irish Cream. Gently fold the Baileyˇ¦s and cream mixture into the creamed cheese and sugar. Add gelatin and continue to gently fold to combine all ingredients.
Pour the cheese mixture on top of the wafer crust. Refrigerate and allow to set for 1 to 2-hours. Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired. Serve cold and refrigerate any cheesecake that remains.
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"I've got a lot of friends who don't know how to cook, which I could never understand because not knowing how to cook is like not knowing how to fuck." --Robert Rodriguez
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