Place the cookies in a food processor and blitz to a crumb; add the melted Connacht Gold Butter and Blitz again until fully mixed.
Grease the base of a 8inch/20cm spring form baking tin, line he internal sides with plastic pastry lining, place the crumb mix onto the base, press down and refrigerate
Place the cream cheese into a bowl, add the melted dark chocolate icing sugar and seeds of the vanilla pod, mix well
In a separate bowl, whisk up 240ml of Connacht Gold Fresh Cream to form stiff peaks. Then gradually add the cream to the chocolate mixture, then transfer into the spring form tin, ensuring to spread evenly, then place into the freezer for 90 minutes
Chop up the milk chocolate roughly and place into a glass bowl,
In a pot place the remaining 100ml of Connacht Gold Fresh Cream, the vanilla pod and the Irish cream liqueur and bring slowly to a simmer, then remove from the heat.
Remove the vanilla pod and pour the liquid over the milk chocolate, let it sit for 20 seconds and stir until it becomes fully mixed and silky, remove the cheesecake from the freezer and pour the liquor mixture over the top, refrigerate for 6-8 hours or overnight.
Remove gently from the tin, remove the pastry ribbon and serve on its own or with fresh Connacht Gold Fresh Cream and ice cream.