Guinness and Chocolate Cheesecake

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.

Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.

Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.