Prepare the Cheesecake Component:

In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.

Gradually add the powdered sugar, mixing well until fully combined.

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Gently fold the whipped cream into the cream cheese mixture. Add Baileys and vanilla extract, mixing until the texture is light and fluffy.

Tip: Ensure the whipped cream is well incorporated without over-mixing, to keep the cheesecake mixture airy.

Prepare the Ganache Component:

In a small saucepan, warm the heavy cream over medium heat, careful not to let it boil.

Remove the cream from heat and add chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Allow the ganache to cool slightly before layering.

Tip: Stir slowly to achieve a silky ganache, and let it cool just enough to prevent melting the other layers during assembly.

Assemble and Serve:

In a large trifle dish or individual dessert glasses, begin by layering half of the crumbled chocolate cake at the bottom.

Spoon half of the cheesecake mixture over the cake layer.

Drizzle half of the ganache over the cheesecake layer, spreading evenly.

Repeat the layers, ending with a final drizzle of ganache on top. Garnish with a dollop of whipped cream if desired.

Tip: Use a piping bag for the cheesecake layer to achieve neater, more defined layers.

Chill the Trifle:

Refrigerate for at least 2 hours to allow the flavors to meld and for the dessert to set.