Preheat oven to 325 degrees. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.
In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy.
Add in the granulated sugar and flour. Beat until the sugar and flour is incorporated into the cream cheese.
Add in the eggs one at a time and beat until it's combined. Scrape down the sides and bottom of the bowl before adding the next egg.
Add in the vanilla extract and Baileys and beat until combined.
Pour the cheesecake batter into the prepared springform pan.
Place into the oven and bake for 1 hour. To test the cheesecake, jiggle the pan. The sides shouldn't move and the center should jiggle slightly as jello would.
Remove from the oven and let cool to room temperature. Place into the oven and chill overnight.
Preheat oven to 350 degrees. Cut two parchment circles to fit in the bottoms of two 9-inch round pans. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.
In a large bowl, add in the flour, sugar, cocoa powder, baking soda, and baking powder. Whisk to combine the ingredients thoroughly.
In a separate large mixing bowl, add in the vegetable oil, eggs, vanilla extract, and sour cream. Whisk until it comes together and is smooth.
Continue to whisk while slowly adding in the bottle of beer.
Add the dry ingredients into the wet ingredients and whisk until the batter is smooth. Scrape the sides of the bowl and whisk in any remaining bits.
Divide the batter equally into the two prepared round pans.
Wrap the pans in even-bake strips to help the cakes to bake flat.
Place into the prepared oven and let bake for 40 to 45 minutes or until done. Place a toothpick into the center of the cakes and if the toothpick comes out with moist crumbs or clean, the cakes are done.
Let cool completely.
In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.
Add in ½ cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.
Add in another ½ cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.
Add in 1 cup of heavy whipping cream and continue to beat until incorporated.
Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting.
Add in the powdered sugar and Baileys. Beat until the cream cheese whipped cream comes up to stiff peaks.
Level the two layers of cake.
Add a small amount of frosting to the center of the cake plate and thinly spread out.
Add the cake to the center of the cake plate.
Add about 1 cup of frosting to the top of the cake. Evenly spread it out with an offset spatula.
Add the cheesecake layer to the top. Trim the cheesecake if it sticks out farther than the cake. Use a butter knife to smooth the sides after it's trimmed.
Add about 1 cup of frosting to the top of the cheesecake and evenly spread it out.
Add the final layer of cake.
Add about 2 to 3 cups of frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.
Clean off the cake plate and add sprinkles to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall.
Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles to the swirls.
Guinness and Baileys Cheesecake Cake https://www.cookiedoughandovenmitt.com/chocolate-guinness-and-baileys-cheesecake-cake/