Firstly, make your base. Crush your gluten free biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
Add in your 2 tbsp of cocoa powder and mix in thoroughly (I give mine a quick blitz)
Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
Pour your melted butter into your cocoa crushed biscuits and mix together in a bowl.
Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
To make your cheesecake filling, mix together your mascarpone (cream cheese) and icing sugar - I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
Add in the double cream and Baileys - keep mixing until it firms up a little. (I mixed on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split - it's better to stop early than let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency.
Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
Remove from the tin and decorate with Baileys truffles and grated chocolate.
Keep refrigerated until serving, or if you have any leftovers. Enjoy!