a creamy St. Patrick’s day Irish cream cheesecake with a walnut streusel crust, Irish whipped cream topping, and caramel drizzle
To cook in a “water bath”, place your spring-form pan in a larger baking dish. Make sure the bottom of the pan has been wrapped with plastic wrap and foil. Fill the larger baking dish with boiling hot water so that it comes about ½ way up the spring-form pan. Put the entire baking dish in the oven to bake. The water helps the cheesecake cook evenly and prevents curdling.