Apparently Soda bread is part of Paul’s Irish birthright.

White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Tsp baking soda
1 Tsp salt
14 oz of buttermilk
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Crust

or

Filling

Frosting

Making the Cheesecake:

1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
2. Preheat oven to 300 degrees.
3. To prepare the filling, in a large bowl, beat together cream cheese, sugar and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
5. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely.
6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
7. Uncover cheesecake and carefully remove the side of pan.
8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Cheesecake Tip:
Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.