Ingredients

Crust:
• 1 bottle of stout (whatever you like)
• 1 stick of butter
• 2 sleeves of oreos
Cheesecake:
• 3 8oz rectangles of cream cheese
• 1 cup sugar
• 1/4 cup greek yogurt
• 1 teaspoon vanilla extract
• 1 squeeze of lemon
• 1/2 cup baileys
Whiskey Caramel
• 1 cup sugar
• 3 tablespoons butter
• 1/4 cup heavy cream
• 1/3 cup Whiskey

Instructions

Oreo Crust
1. Crumb two sleeves of oreos (about three cups).
2. Reduce one bottle of beer on simmer until consistency of light syrup (not too thick - about 20 - 30 mins).
3. Add one stick of butter to beer reduction until fully melted.
4. Add beer and butter mix to oreos in small batches until the crumbs are plyable, but not soupy.
5. Press in to the bottom of your pan or mini spring form and bake for 10 - 15 minutes.
6. Let Cool.
Baileys Cheesecake
7. Combine cream cheese, sugar, yogurt, vanilla and lemon on a food processor until smooth (I do the fork test - if a fork can run through the entire batter without clumps, you're good).
8. Once batter is smooth, add in the baileys and pulse until fully incorporated (i mixed it by hand because I made a couple of different little batters, but this will work too).
9. Pour cheesecake mixture in to springform.
10. Bake for 35 - 45 minutes (depending on size of cheesecake pan). Use a water bath if you like.
11. Let cool completely before topping with caramel and serving.
Jameson Whiskey Caramel
12. Cook sugar over medium heat until it begins to melt.
13. Continue to cook, stirring only incorporate, until deep golden brown.
14. Remove from heat and add butter and heavy cream. (it will go nuts and bubble up - don't worry)
15. Cook over moderate heat until butter and cream are incorporated.
16. Add whiskey (I put in over 1/3 cup because I had a few teaspoons left in the bottle) and stir over medium heat until fully mixed.
17. Cool sauce and pour it over your cheesecake shots!