Guinness Chocolate Cheesecake

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent the cheesecake from sticking, lightly coat a 9-inch springform pan with melted butter.

In a small bowl, mix together crushed cookies, softened butter, 2 tablespoons of granulated sugar, and a small amount of cocoa powder until well combined. Press the mixture into the bottom of the prepared springform pan, making sure it's evenly distributed.

In a large mixing bowl, use an electric mixer to cream together softened cream cheese until it's smooth. Gradually add 1 cup of granulated sugar and then one egg at a time, beating continuously until the mixture is smooth.

In another bowl, combine chocolate chips and heavy cream. Heat this mixture in the microwave for short intervals until the chocolate is fully melted, stirring every 30 seconds. Once melted, beat this mixture into the cream cheese mixture until well combined.

Add a splash of sour cream, a pinch of salt, and a small amount of beer to the mixture. Blend until smooth, taking care not to overmix.

Pour the cheesecake batter over the cookie crust and place the springform pan in a large, deep baking dish. Fill the dish with water to cover half of the springform pan's bottom.

Place the cheesecake in a preheated oven with water bath for 45 minutes. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 45 minutes. Remove the cheesecake from the oven and let it cool.

Run a knife along the edge of the cheesecake to loosen it from the pan. Chill the cheesecake in the refrigerator for at least 4 hours.

Melt a small amount of semisweet chocolate in a microwave-safe bowl using short intervals. Create chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Use a toothpick to create the stem by dragging it from between two dots outward. Chill until hardened, then arrange the chocolate clovers on top of the chilled cheesecake for decoration.